Category: 123-25-1

On April 30, 2022, de Souza, Joao Carlos; Crupi, Pasquale; Colletta, Antonio; Antonacci, Donato; Toci, Aline Theodoro published an article.COA of Formula: C8H14O4 The title of the article was Influence of vinification process over the composition of volatile compounds and sensorial characteristics of greek wines. And the article contained the following:

Wine is one of the most traditional consumed alc. beverages in the world. Millions of wine enthusiasts worldwide duly appreciate a wine of excellent quality in terms of physicochem. and sensorial properties. Different classes of wines have different volatile compositions and sensorial properties, which can be altered, depending on the vinification process and use of additives. Among the widely employed additives in wine production is sulfite (SO2). The popularity of sulfite lies in its ability to preserve the flavor and freshness of wine; however, depending on the quantity, sulfite can pose serious health risks to consumers and affect the quality of the drink. The present study evaluated and compared the compositions of volatile compounds and sensorial properties of sparkling and traditional wines (with and without SO2) produced from Greek grapes Grechetto, Greco bianco and Greco di tufo. The results obtained of the composition of volatile compounds in these wines pointed to differences between SO2-containing, SO2-free and sparkling wines, with different amounts of compounds such as alcs., esters, fatty acids, phenols and differences in sensorial properties. The Grechetto wine, prepared without SO2, exhibited greater quality, better volatile composition, and better sensorial properties compared to the wines produced with SO2. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).COA of Formula: C8H14O4

The Article related to grape wine volatile compound sensory property vinification process, flavor, greek grape, sensory analysis, sparkling wine, sulfite, volatile composition, Food and Feed Chemistry: Beverages and other aspects.COA of Formula: C8H14O4

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On March 31, 2020, Yu, HaiYan; Xie, Tong; Xie, Jingru; Chen, Chen; Ai, LianZhong; Tian, HuaiXiang published an article.Formula: C8H14O4 The title of the article was Aroma perceptual interactions of benzaldehyde, furfural, and vanillin and their effects on the descriptor intensities of Huangjiu. And the article contained the following:

Aldehydes are important in the aroma of Huangjiu and contribute the almond and sweet aromas to Huangjiu. The perceptual interactions of 3 important aldehyde compounds were investigated using S-curves. Three volatiles, benzaldehyde, furfural, and vanillin, reduced the “olfactory threshold” of an aromatic reconstitution (AR) from 24.2 mL/L to 11.0, 14.8 and 9.00 mL/L (AR/matrix, mL/L), resp. Furthermore, synergistic effects were observed in a benzaldehyde and furfural mixture (71:29, m/m) wherein the overall olfactory threshold value was reduced from 17.0 mL/L to 2.60 mL/L. In addition, these compounds could increase or decrease the intensity of sensory descriptors even at subthreshold concentrations, and the profiles confirmed that they had synergistic effects with other compounds in Huangjiu. In particular, when benzaldehyde and furfural were present in the actual concentration ratio determined in Huangjiu (71:29, m/m), the enhancement of the Qu and sweet aromas became significant, which indirectly indicated synergy between them. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Formula: C8H14O4

The Article related to huangjiu benzaldehyde furfural vanillin aroma perceptual interaction, aldehyde compounds, huangjiu, odor threshold, perceptual interactions, s-curves, Food and Feed Chemistry: Beverages and other aspects.Formula: C8H14O4

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Mu, Xiaoqing; Lu, Jun; Gao, Mengxin; Li, Changwen; Chen, Shuang published an article in 2021, the title of the article was Optimization and Validation of a Headspace Solid-Phase Microextraction with Comprehensive Two-Dimensional Gas Chromatography Time-of-Flight Mass Spectrometric Detection for Quantification of Trace Aroma Compounds in Chinese Liquor (Baijiu).Computed Properties of 123-25-1 And the article contains the following content:

The detection of trace aroma compounds in samples with complex matrixes such as Chinese liquor (Baijiu) requires a combination of several methods, which makes the anal. process very complicated. Therefore, a headspace solid-phase microextraction (HS-SPME) method coupled with two-dimensional gas chromatog. time-of-flight mass spectrometry (GCxGC-TOFMS) was developed for the quantitation of a large number of trace compounds in Baijiu. Optimization of extraction conditions via a series of experiments revealed that dilution of the alc. content of 8 mL of Baijiu to 5%, followed by the addition of 3.0 g of NaCl and subsequent SPME extraction with DVB/CAR/PDMS fiber coating over 45 min at 45°C was the most suitable. To check the matrix effects, various model Baijiu matrixes were investigated in detail. The quant. method was established through an optimized model synthetic solution, which can identify 119 aroma compounds (esters, alcs., fatty acids, aldehydes and ketones, furans, pyrazines, sulfur compounds, phenols, terpenes, and lactones) in the Baijiu sample. The developed procedure provided high recovery (86.79-117.94%), good repeatability (relative standard deviation < 9.93%), high linearity (R2 > 0.99), and lower detection limits than reported methods. The method was successfully applied to study the composition of volatile compounds in different types of Baijiu. This research indicated that the optimized HS-SPME-GCxGC-TOFMS method was a valid and accurate procedure for the simultaneous determination of different types of trace compounds in Baijiu. This developed method will allow an improved anal. of other samples with complex matrixes. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Computed Properties of 123-25-1

The Article related to chinese liquortracein aroma compound solid phase microextraction, chinese liquor (baijiu), gc×gc-tofms, quantitative analysis, trace aroma compounds, Food and Feed Chemistry: Beverages and other aspects.Computed Properties of 123-25-1

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Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

On February 1, 2022, Sanchez, Ramon; Rodriguez-Nogales, Jose Manuel; Fernandez-Fernandez, Encarnacion; Gonzalez, Maria Rosa; Medina-Trujillo, Laura; Martin, Pedro published an article.Application In Synthesis of Diethyl succinate The title of the article was Volatile composition and sensory properties of wines from vineyards affected by iron chlorosis. And the article contained the following:

Recent studies have shown that mild to moderate iron chlorosis can have pos. effects on grape quality potential, including volatile profile. The main objective of this work was to investigate, for the first time, how moderate iron stress in grapevines affects the presence of volatile organic compounds (VOCs) in wines. The study was carried out during 2018-2019 seasons, in 20 Tempranillo vineyard subzones with different degree of iron deficiency, located in Ribera del Duero (North-Central Spain). The results showed that moderate iron stress increased in wines the concentrations of VOCs associated with floral notes, such as 2-phenylacetaldehyde, 2-phenylethanol and 2-phenylethyl acetate, while reducing the presence of C6-alcs., responsible for green-herbaceous aroma. A favorable reduction of pH and a betterment of parameters related to color were detected in wines from iron deficient subzones. Chlorosis incidence was associated to improvements in wine sensory attributes as layer intensity, black fruit and aroma intensity. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Application In Synthesis of Diethyl succinate

The Article related to iron chlorosis 2phenylacetaldehyde 2phenylethanol 2phenylethyl acetate black fruit stress, aroma, nutritional stress, tempranillo, vitis vinifera, Food and Feed Chemistry: Beverages and other aspects.Application In Synthesis of Diethyl succinate

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On April 30, 2022, Davies, C.; Bottcher, C.; Nicholson, E. L.; Burbidge, C. A.; Boss, P. K. published an article.Product Details of 123-25-1 The title of the article was Timing of auxin treatment affects grape berry growth, ripening timing and the synchronicity of sugar accumulation. And the article contained the following:

Climate change has resulted in earlier berry development and compressed harvests creating problems with harvesting and winery logistics and causing undesired modifications to grape and wine composition, such as elevated concentration of berry sugar and wine alc. Auxin treatment of grapevine bunches prior to veraison can counteract these adverse changes by delaying berry maturation. The most efficacious timing of 1-naphthaleneacetic acid (NAA) application along with the effects of application timing on berry growth, and berry and wine composition are yet to be identified. Cabernet Sauvignon bunches were treated with 50 mg/L NAA at three different times prior to, and at, veraison. The nearer to veraison the NAA application the longer the delay in harvest. Compared with the Control the NAA treatment reduced berry shrivel and increased the synchronicity of berry populations in terms of the accumulation of TSS with only minor effects on berry composition and wine volatile compounds Auxin treatment delayed ripening, reduced berry shrivel and increased ripening synchronicity with little effect on berry and wine composition Auxin treatment of grape bunches could be used to manage problems caused by climate change, including, compressed harvests and ripening under hotter conditions, in a targeted manner in existing vineyards. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Product Details of 123-25-1

The Article related to grape berry growth ripening sugar synchronicity auxin treatment, Plant Biochemistry: Development and Aging and other aspects.Product Details of 123-25-1

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On November 30, 2020, Karabagias, Ioannis K.; Sykalia, Dionysia; Mannu, Alberto; Badeka, Anastasia V. published an article.Application In Synthesis of Diethyl succinate The title of the article was Physico-chemical parameters complemented with aroma compounds fired up the varietal discrimination of wine using statistics. And the article contained the following:

Wine comprises a beloved food and human companion since the early times of humans on earth. In this study, wine samples of different type (red, white, and rose) and variety (Agiorgitiko, Augoustiatis, Cabernet Sauvignon, Syrah, Vlahiko, Assyrtiko, Chardonnay, Debina, Moschofilero, Vidiano, Syrah plus Mandilari, and Xinomavro) were subjected to physico-chem. and aroma compounds analyses, in an effort to characterize their identity and discriminate these samples according to variety using statistics. Results showed significant differences (p < 0.05) for wine samples of different variety in regard to the measured physico-chem. parameters (pH, elec. conductivity, total dissolved solids, salinity, L*, a*, b*, and Chroma*) and aroma compounds (alcs., esters, phenolic compounds, pyran compounds, and terpenoids/norisoprenoids). Application of multivariate anal. of variance, linear discriminant anal., and weighted least-squares regression anal. fired up the perfect varietal discrimination (100%) of wine samples and modeling of results, contributing to new information in the literature about the identity of these wine varieties. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Application In Synthesis of Diethyl succinate

The Article related to wine elec conductivity phenolic compound salinity, Placeholder for records without volume info and other aspects.Application In Synthesis of Diethyl succinate

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On July 31, 2022, He, Fei; Yang, Shiqi; Zhang, Guihu; Xu, Ling; Li, Hehe; Sun, Jinyuan; Huang, Mingquan; Zheng, Fuping; Sun, Baoguo published an article.Application In Synthesis of Diethyl succinate The title of the article was Exploration of key aroma active compounds in strong flavor Baijiu during the distillation by modern instrument detection technology combined with multivariate statistical analysis methods. And the article contained the following:

Liquid-liquid microextraction (LLME) combined with gas chromatog.-mass spectrometry (GC-MS) and headspace-gas chromatog.-ion mobility spectrometry (HS-GC-IMS) were used to detect the variations in volatile compounds during the distillation process of strong flavor raw Baijiu. The 3D fingerprint spectrum clearly showed a variation in volatile compounds from different distillation stages, and most alc.-soluble and low mol. weight compounds showed a downward trend with the extension of distillation time, but water-soluble, high mol. weight and high boiling compounds showed the opposite result. Then, 50 aroma compounds were sniffed and identified by gas chromatog.-olfactometry-mass spectrometry (GC-O-MS) and multivariate statistical anal. including principal component anal. (PCA) and partial least squares discriminant anal. (PLS-DA) confirmed four aroma active markers related to classification. Finally, the receiver operating characteristic (ROC) curve was further used to verify that Et butanoate and Et hexanoate were the most effective difference marker to distinguish the head Baijiu samples and butanoic acid was the most effective difference marker for distinguishing the heart Baijiu samples from the tail Baijiu samples. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Application In Synthesis of Diethyl succinate

The Article related to hexyl hexanoate phenylacetaldehyde pentanoic acid ethyl linolenate, Placeholder for records without volume info and other aspects.Application In Synthesis of Diethyl succinate

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On July 31, 2022, Anaya, Juan Alberto; Lizama, Victoria; Garcia, Maria Jose; Alvarez, Inmaculada published an article.COA of Formula: C8H14O4 The title of the article was Applying rosemary extract and caffeic acid to modify the composition of Monastrell wines. And the article contained the following:

This work studies the effect of applying rosemary extract and caffeic acid on the polyphenolic and aromatic composition of Monastrell wines, as well as the influence of traditional winemaking or incorporating prefermentative maceration. For this purpose, three treatments were carried out in triplicate. In one of them, rosemary extract was applied on the clusters 10 days before harvest, caffeic acid was applied in the same way in another, and, finally, this acid was applied to grape before crushing. Each treatment was run by both traditional vinification and vinification with prefermentative maceration. After making wines, they were monitored for 12 mo after fermentation The application of rosemary extract, and that of caffeic acid but to a lesser extent, increased the color, the concentration of anthocyanins, and the percentage of polymerized anthocyanins, while prefermentation maceration gave rise to wines with a higher concentration of condensed tannins and polyphenols. Applying rosemary extract and caffeic acid in the vineyard also increased the concentration of esters and other compounds that favor wine aromatic quality, which was also enhanced by prefermentative maceration. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).COA of Formula: C8H14O4

The Article related to monastrell wine polyphenol aromatic compound rosemary extract caffeic acid, Placeholder for records without volume info and other aspects.COA of Formula: C8H14O4

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On May 26, 2020, B, Uma Reddy; Tandon, Himani; Pradhan, Manoj K.; Adhikesavan, Harikrishnan; Srinivasan, Narayanaswamy; Das, Saumitra; Jayaraman, Narayanaswamy published an article.SDS of cas: 123-25-1 The title of the article was Potent HCV NS3 Protease Inhibition by a Water-Soluble Phyllanthin Congener. And the article contained the following:

NS3/4A protease of hepatitis C virus (HCV) plays an important role in viral RNA replication. A 1,4-diphenylbutanedicarboxylic acid derivative, namely, phyllanthin, extracted from the leaf of a herbal plant, Phyllanthus amarus, inhibits HCV NS3/4A protease and replication activities. However, the reduced aqueous solubility, high toxicity, and poor oral bioavailability are major impediments with phyllanthin. We herein present a design approach to generate phyllanthin congeners in order to potentiate inhibition activity against protease. The phyllanthin congeners were synthesized by chem. methods and subjected to systematic biol. studies. One of the congeners, annotated as D8(I), is identified as a novel and potent inhibitor of the HCV-NS3/4Aprotease activity in vitro and the viral RNA replication in cell culture. Structural anal. using the computational-based docking approach demonstrated important noncovalent interactions between D8 and the catalytic residues of the viral protease. Furthermore, D8 was found to be significantly nontoxic in cell culture. More importantly, oral administration of D8 in BALB/c mice proved its better tolerability and bioavailability, as compared to native phyllanthin. Taken together, this study reveals a promising candidate for developing anti-HCV therapeutics to control HCV-induced liver diseases. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).SDS of cas: 123-25-1

The Article related to hcv ns3 protease phyllanthin congener bioavailability rna replication docking, Placeholder for records without volume info and other aspects.SDS of cas: 123-25-1

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Ester – an overview | ScienceDirect Topics

On May 31, 2022, Sevindik, Onur; Kelebek, Hasim; Rombola, Adamo Domenico; Selli, Serkan published an article.COA of Formula: C8H14O4 The title of the article was Grape seed oil volatiles and odor activity values: a comparison with Turkish and Italian cultivars and extraction methods. And the article contained the following:

Arization of bioactive-rich wastes of food industry, such as grape seeds, is one of the most popular topic worldwide. The present study is designed to examine the volatiles of grape seed oils obtained by two Turkish (cvs. Okuzgozu and Emir) and two Italian (cvs. Sangiovese and Moscatello) cultivars by using two well-known oil extraction methods, cold percolation (CP) and soxhlet (SX). In order to evaluate their volatile composition, obtained oil extracts were subjected to purge and trap aroma extraction chamber combined with gas chromatog.-mass spectrometry GC-MS. Revealed results showed that the oil yield, volatile compositions and odor activity values (OAVs) of grape seed oils altered depending on both variety and extraction method of the oil. According to results, a total of 60 and 67 volatile compound were detected in CP and SX aromatic extracts High temperature applied during SX led to form new volatiles and increase in overall volatile composition due to oxidation reactions. Among all aroma groups, alcs. were the dominating aroma group followed by esters in each cultivar for both extraction methods. GSOs obtained by red grape varieties exhibited apparently higher ester concentration while white varieties were abundant in terpenes. Addnl., SX method caused to form some heat derived volatiles. Moreover, a total of 26 and 33 aroma compounds possessed OAVs greater than 1 and Et octanoate (sweet-apple odor), nonanal (fatty-citrus odor) and 1-octen-3-ol (mushroom, earthy odor) were found to be dominant volatiles with respect to their OAVs. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).COA of Formula: C8H14O4

The Article related to grape seed oil volatile odor extraction method, aroma, emir, grape seed oil, moscatello, okuzgozu, sangiovese, Placeholder for records without volume info and other aspects.COA of Formula: C8H14O4

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Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics