Category: 112-14-1

Preparation of yogurt-flavored bases by mixed lactic acid bacteria with the addition of lipase was written by Huang, Yan-yan;Yu, Jia-jia;Zhou, Qin-yu;Sun, Li-na;Liu, Dong-mei;Liang, Ming-hua. And the article was included in LWT–Food Science and Technology in 2020.Category: esters-buliding-blocks The following contents are mentioned in the article:

Yogurt-flavored bases are widely used in food industry for enhancing flavors. In this study, yogurt-flavored bases by mixed lactic acid bacteria with or without lipase were investigated, which included Streptococcus lactis ACCC 11093 (SL) and Lactobacillus casei subsp. rhamnosus 6013 (LCR), SL and Lactobacillus acidophilus 1.1878 (LAP), and SL and Lactobacillus plantarum DMDL 9010 (LP), resp. Compared with the combination of SL and LCR and the combination of SL and LAP, the combination of SL and LP had higher production of total amino acids, volatile acids and esters, suggesting that the combination of SL and LP was more efficient to produce yogurt-flavored bases. In addition, lipase significantly increased the production of amino acids associated with sweet and bitter flavors, and resulted in rougher milk globule surface and tighter network structure compared with fermentations without the addition of lipase. Furthermore, a total of 54 volatile compounds were detected in yogurt-flavored bases. The production of volatile compounds in fermentations with and without the addition of lipase, was mainly affected by acids and esters, resp. Therefore, the lipase is a favorable supplement for producing yogurt-flavored bases. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Category: esters-buliding-blocks).

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. 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.Category: esters-buliding-blocks

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

A superchilling storage-ice glazing (SS-IG) of Atlantic salmon (Salmo salar) sashimi fillets using coating protective layers of Zanthoxylum essential oils (EOs) was written by He, Qi;Li, Ziyin;Yang, Zhao;Zhang, Yangcong;Liu, Jun. And the article was included in Aquaculture in 2020.COA of Formula: C10H20O2 The following contents are mentioned in the article:

Sashimi is a perishable aquatic product. Low temperature offers a promising avenue to preserve sashimi, but traditional frozen methods can hardly avoid the undesirable effects caused by fluids’ freezing. The aim of this work is to establish a superchilling storage-ice glazing (SS-IG) approach using essential oils (EOs) from Zanthoxylum acanthopodium (ZA) and Zanthoxylum simulans (ZS) to preserve sashimi. Different compound of EOs were identified using GC-MS. Twelve main active compositions accounted for 52.85% and 63.19% of the total oils. Fresh salmon sashimi fillets were coated by 0.3% of EOs and stored at (-1 ± 0.2) °C for 25 days. EOs-based ice-glazing layers were formed on the surface of sashimi, while the fluids in sashimi samples still kept at liquid state. As the results, the microstructure and sensory quality of sashimi were maximally maintained. The growth of microbial populations and production of total volatile basic nitrogen (TVB-N) in sashimi were inhibited. The degree of lipid oxidation in sashimi was limited at a low range. The results revealed this SS-IG approach can effectively retain the overall quality of sashimi during storage and will be a promising means for the development of sushi industry. 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

Collaborative analysis on difference of apple fruits flavour using electronic nose and electronic tongue was written by Zhu, Danshi;Ren, Xiaojun;Wei, Liwei;Cao, Xuehui;Ge, Yonghong;Liu, He;Li, Jianrong. And the article was included in Scientia Horticulturae (Amsterdam, Netherlands) in 2020.HPLC of Formula: 112-14-1 The following contents are mentioned in the article:

The flavor difference and other quality indicators among five popular apple varieties (′Ralls′, ′Jonagold′, ′Orin′, ′Indo′, and ′Hanfu′) were evaluated mainly using electronic nose and electronic tongue coupled with gas chromatog.-mass spectrometry (SPME/GC-MS). By linear discriminant anal. (LDA) of E-nose output data, the aroma of ′Orin′ was found to be quite different from other varieties. There were obvious differences on sourness, saltiness, and umami among the five apple varieties in E-tongue anal. For five apple varieties, 45 volatile compounds were identified, and their resp. concentrations quantified using SPME/GC-MS, and which showed that, the most abundant volatile compounds in apples were esters. By principal component anal. (PCA), hexyl butanoate, (E)-2-hexenal and α-farnesene were the important volatile compounds in apples. The hierarchical cluster anal. (HCA) according electronic nose and electronic tongue anal. and other quality indicators showed that the flavor of ′Hanfu′ was closely related to ′Jonagold′, while ′Indo′ and ′Ralls′ flavor were closely related to ′Orin′. The collaborative anal. method of combining electronic nose and electronic tongue had potential significance on flavor difference evaluation. 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 typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. 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.HPLC of Formula: 112-14-1

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

Analysis of volatile compounds and sugar content in three polish regional ciders with pear addition was written by Kliks, Jaroslaw;Kawa-Rygielska, Joanna;Gasinski, Alan;Glowacki, Adam;Szumny, Antoni. And the article was included in Molecules in 2020.SDS of cas: 112-14-1 The following contents are mentioned in the article:

Aroma plays important part in cider acceptability to the consumer. In this study, techniques such as headspace solid-phase microextraction (HS-SPME), which has been coupled with gas chromatog. and mass spectrometry, have been used to assess what changes in the volatilome occur during fermentation of three apple cultivars (Cortland, Gala, Idared) with and without addition of pear (Konferencja) juice addition Anal. of volatiles has shown that temperature of fermentation, apple variety and pear juice addition have significant influences on the volatile compositions of the acquired ciders. Ciders prepared in laboratory conditions fermented at 15°C were characterized by a greater share of esters, such as Et hexanoate, Et decanoate and Et dodecanoate, in volatile profile (66.24-79.58%) than ciders fermented at 20°C (58.81-77.22%). Ciders fermented at a higher temperature were characterized by a greater share of alcs., such as phenylethyl alc. and hexan-1-ol (18.34-36.7%) than ciders fermented at a lower temperature (16.07-25.35%). In the ciders prepared from pear (20% weight/weight) and apple (80% weight/weight) juice, the presence of esters, such as Et (2E, 4Z)-deca-2,4-dienoate, characterized by a pear aroma, could be noted. 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. 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. 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.SDS of cas: 112-14-1

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

Identification of a new class of non-electrophilic TRPA1 agonists by a structure-based virtual screening approach was written by Araki, Mitsugu;Kanda, Naoto;Iwata, Hiroaki;Sagae, Yukari;Masuda, Katsuyoshi;Okuno, Yasushi. And the article was included in Bioorganic & Medicinal Chemistry Letters in 2020.Formula: C10H20O2 The following contents are mentioned in the article:

Recent work has gradually been clarifying the binding site of non-electrophilic agonists on the transient receptor potential A1 (TRPA1). This study searched for non-electrophilic TRPA1 agonists by means of in silico drug discovery techniques based on three-dimensional (3-D) protein structure. First, agonist-bound pocket structures were explored using an advanced mol. dynamics simulation starting from the cryo-electron microscopic structure of TRPA1, and several pocket structures suitable for virtual screening were extracted by structure evaluation using known non-electrophilic TRPA1 agonists. Next, 49 compounds were selected as new non-electrophilic agonist candidates from a library of natural products comprising 10,555 compounds by mol. docking toward these pocket structures. Measurement of the TRPA1 agonist activity of these compounds showed notable TRPA1 activation with three compounds (decanol, 2-ethyl-1-hexanol, phenethyl butanoate). Decanol and 2-ethyl-1-hexanol, which are categorized as fatty alcs., in particular have a novel chem. scaffold for TRPA1 activation. The results of this study are expected to be of considerable use in understanding the mol. mechanism of TRPA1 recognition by non-electrophilic agonists. 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 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. Formula: C10H20O2

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

Chemical composition, antioxidant activity and GC-MS analysis of juice and peel oil of grapefruit varieties cultivated in India was written by Ahmed, Shahnawaz;Rattanpal, H. S.;Gul, Khalid;Dar, Rouf Ahmad;Sharma, Akash. And the article was included in Journal of Integrative Agriculture in 2019.Product Details of 112-14-1 The following contents are mentioned in the article:

Citrus family especially Grapefruit, has attained considerable attention due to the presence of a number of essential components that have cardiovascular and anti-hypertensive properties. The juice and essential oil extracted from eight recently released grapefruit cultivars were used to study physicochem. and antioxidant properties. The total soluble solids (TSS), titratable acidity (TA) and pH of juice samples extracted from various grapefruit varieties differed significantly. The refractive index, sp. gr. and optical rotation values for the oil varied from 1.473 to 1.396, 0.863 to 0.847 and +93 to +86, resp. The percent 2,2-diphenyl-1-picrylhydrazyl radical activity (% DPPH activity) and ferric reducing antioxidant power (FRAP) values for grapefruit juice and peel oil varied from 24.06 to 18.79, 2.91 to 1.44 mmol g^-1 and 84.87 to 74.73, 7.76 to 5.73 mmol g^-1, resp. There were significant differences in physicochem., antioxidant properties and volatile profiles of extracted juice and oil. The oil exhibited higher DPPH and FRAP values than the juice. Among different components identified which accounted for over 99% of the volatile fraction, limonene, myrcene, and benzopyran were major components in all oil samples. 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. 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.Product Details of 112-14-1

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

The potential of spent coffee grounds hydrolysates fermented with Torulaspora delbrueckii and Pichia kluyveri for developing an alcoholic beverage: The yeasts growth and chemical compounds modulation by yeast extracts was written by Liu, Yunjiao;Lu, Yuyun;Liu, Shao Quan. And the article was included in Current Research in Food Science in 2021.Name: Octyl acetate The following contents are mentioned in the article:

This study evaluated the effects of yeast extracts (YE) addition (0% and 0.25%, w/v) on the no-volatile and volatile compounds of spent coffee grounds (SCG) hydrolyzates fermented with single-cultures of two non-Saccharomyces wine yeasts, Torulaspora delbrueckii and Pichia kluyveri. The added YE improved the growth of both T. delbrueckii and P. kluyveri, especially P. kluyveri, resulting in higher ethanol production (1.98% vs 1.47%, volume/volume) by the latter yeast. In addition, the added YE did not impact on most of the alkaloids production regardless of yeast type, while significantly decreasing the contents of chlorogenic, and caffeic acids in SCG hydrolyzates fermented with P. kluyveri. Furthermore, more odor-active compounds such as acetate esters and 2-phenylethyl alc. were produced when YE was added, and P. kluyveri generated significantly higher amounts of esters compared to that of T. delbrueckii. Moreover, YE addition showed a more noticeable effect on the fermentation performance of P. kluyveri relative to that of T. delbrueckii. These findings indicated the potential of SCG hydrolyzates fermented with evaluated non-Saccharomyces yeasts and may expand the applications on utilizing SCG to develop new value-added alc. products. 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 typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. 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

Evaluation of germination effect on volatile compounds of different faba bean cultivars using HS-SPME/GC-MS was written by Rajhi, Imene;Baccouri, Bechir;Rajhi, Fatma;Hammami, Jamila;Souibgui, Monia;Amri, Moez;Mhadhbi, Haythem;Flamini, Guido. And the article was included in Journal of Food Composition and Analysis in 2022.Category: esters-buliding-blocks The following contents are mentioned in the article:

The effect of germination on flavor attributes of six Vicia faba L. cultivars (Najeh, Saber, Chourouk, Local, Bachar and Badii) was assessed using HS-SPME/GC-MS technique. Of all aroma compounds identified, 37 were emitted by unsprouted (19) and sprouted (28) seeds. However, 32 active odors were characterized in the flours obtained from unsprouted (18) and sprouted (28) grains. The total identification percentages of the volatiles ranged from 94.2% to 99.9%. The volatiles were classified into five chem. classes i.e., monoterpene hydrocarbons (MH), oxygenated monoterpenes (OM), sesquiterpene hydrocarbons (STH), apocarotenes (AP), and non-terpene derivatives (NTD). Germination induced the formation of OM, increased NTD, and decreased MH in sprouted seeds, with the sole exception of the Najeh cultivar. In flours, the most representative chem. classes was NTD followed by MH, again with the exception of the for Najeh cultivar, which emitted much more STH. In addition, an increase in beany flavors in sprouted faba beans has been noted. The milling reduced the percentage of nonanal, considered one of the beany flavors of faba beans. However, when the germinated seeds were minced, a new beany flavor constituent appeared, 2-pentyl furan. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Category: esters-buliding-blocks).

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. 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.Category: esters-buliding-blocks

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

Field induced fragmentation spectra from reactive stage-tandem differential mobility spectrometry was written by Fowler, P. E.;Pilgrim, J. Z.;Lee, G.;Eiceman, G. A.. And the article was included in Analyst (Cambridge, United Kingdom) in 2020.Related Products of 112-14-1 The following contents are mentioned in the article:

A planar tandem differential mobility spectrometer was integrated with a middle reactive stage to fragment ions which were mobility selected in a first analyzer stage using characteristic compensation and separation fields. Fragmentation occurred in air at ambient pressure of 660 Torr (8.8 kPa) with elec. fields of 10 to 35 kV cm^-1 (E/N of 52 to 180 Td) between two 1 mm wide metal strips, located on each analyzer plate between the first and second mobility stages. Field induced fragmentation (FIF) spectra were produced by characterizing, in a last stage, the mobilities of fragment ions from protonated monomers of 43 oxygen-containing volatile organic compounds from five chem. classes. The extent of fragmentation was proportional to E/N with alcs., aldehydes, and ethers undergoing multiples steps of fragmentation; acetates fragmented only to a single ion, protonated acetic acid. In contrast, fragmentation of ketones occurred only for Me i-Bu ketone and 2-hexanone. Fragment ion identities were supported by mass-anal. and known fragmentation routes and suggested that field induced fragmentation at ambient pressure can introduce structural information into FIF spectra, establishing a foundation for chem. identification using mobility methods. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Related Products of 112-14-1).

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. 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.Related Products of 112-14-1

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

Structural characterization and aquatic toxicity prediction of esters was written by Li, Jian-Feng;Liao, Li-Min. And the article was included in Chinese Journal of Structural Chemistry in 2021.SDS of cas: 112-14-1 The following contents are mentioned in the article:

Based on the three-dimensional structures of the compounds, the structures of 48 ester compounds were expressed parametrically. Through multiple linear regression and partial least-squares regression, the relationship models between ester compound structures and aquatic toxicity log(1/IGC50) were established. The correlation coefficients (R2) of the models were 0.9974 and 0.9940, and the standard deviations (SD) were 0.0469 and 0.0646, resp. The stability of the models was evaluated by the leave-one-out internal cross-test. The correlation coefficients (RCV2) of the models of interactive tests were 0.9939 and 0.8952, and the standard deviation (SDCV) was 0.0715 and 0.0925, resp. The external samples were used to test the predictive ability of the models, and the correlation coefficients (Rtest2) of the external predictions were 0.9955 and 0.9955, and the standard deviations (SDtest) were 0.0720 and 0.0716, resp. The mol. structure descriptors could successfully represent the structural characteristics of the compounds, and the built models had good fitting effects, strong stability and high prediction accuracy. The present study has a good reference value for the study of the structure-toxicity relationship of toxic compounds in the environment. 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 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.SDS of cas: 112-14-1

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