Category: 123-25-1

Vilanova, Mar; Fernandez-Fernandez, Encarnacion; Yuste, Jesus published an article in 2020, the title of the article was Abiotic stress management and Verdejo wine composition: cluster thinning in different water regimes.HPLC of Formula: 123-25-1 And the article contains the following content:

BACKGROUND : The effects of cluster thinning (TH) on Verdejo wine composition were studied. Cluster thinning was applied in three water regimes (WR) (R0, rainfed control; R25, drip-irrigated at 25% ETo, and R50, drip-irrigated at 50% ETo) during the 2012-2014 seasons. RESULTS : Cluster thinning advanced grape maturity, although this was only significant in 2012. A significant effect of TH on R0 was observed in 2013, the wettest season, increasing the concentration of alcs., esters, acetates, and lactones. The same trend was shown in 2012 for all groups of volatile compounds in R0. In contrast, for all volatile families to increase was observed in 2014, the driest season, when TH was applied to R50. WR*TH interactions were found in most wine chem. parameters. CONCLUSION : The variation in wine volatile composition among the vintages that were observed shows that the capacity of TH to exert an influence depends not only on the water regime but also on annual conditions. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).HPLC of Formula: 123-25-1

The Article related to verdejo wine abiotic stress water regime cluster thinning, crop load, irrigation, volatiles, wine composition, Placeholder for records without volume info and other aspects.HPLC of Formula: 123-25-1

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Tabaszewska, Malgorzata; Najgebauer-Lejko, Dorota; Zbylut-Gorska, Maria published an article in 2022, the title of the article was The Effect of Crataegus Fruit Pre-Treatment and Preservation Methods on the Extractability of Aroma Compounds during Liqueur Production.HPLC of Formula: 123-25-1 And the article contains the following content:

The leaves, inflorescences, and fruits of hawthorn have long been known for their therapeutic properties. A wide range of hawthorn products, including liqueurs, are manufactured, due to the technol. potential of the raw material as well as the richness of its volatile compounds This study aimed to determine the effect of the liqueur production method and various methods of fruit preservation on the quant. and qual. composition of volatile compounds in the liqueurs produced. Hawthorn fruits saturated with sucrose and non-saturated with sucrose, fresh or preserved through one of three methods: freezing, air-drying, and freeze-drying, were used for liqueur preparation The samples were analyzed using a gas chromatograph-mass spectrometer. They were found to contain 54 volatile compounds classified into 12 groups of chems. All 54 identified volatile compounds were detected in the liqueur made from hawthorn fruits non-saturated with sucrose and preserved by freeze-drying. In this liqueur type, 12 of the identified volatile compounds occurred in the highest concentration when compared to the other treatments. Among all volatiles, the following compounds were present in the analyzed liqueurs in the highest concentrations: dodecanoic acid Et ester (11.782 g/100 g), lactones (6.954 g/100 g), five monoterpenes (3.18 g/100 g), two aromatic hydrocarbons (1.293 g/100 g), isobensofuran (0.67 g/100 g), alc.-2-methyl-2-propanol (0.059 g/100 g), and malonic ester (0.055 g/100 g). Among all analyzed liqueurs, the one made from the fruits non-saturated with sucrose and frozen was characterized by the smallest diversity of volatiles, which were present in the lowest concentrations in that liqueur. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).HPLC of Formula: 123-25-1

The Article related to crataegus fruit preservation method extractability aroma compound liqueur production, pca, hawthorn, liqueur, volatile compounds, Placeholder for records without volume info and other aspects.HPLC of Formula: 123-25-1

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Ma, Teng-Zhen; Gong, Peng-Fei; Lu, Rong-Rong; Zhang, Bo; Morata, Antonio; Han, Shun-Yu published an article in 2020, the title of the article was Effect of different clarification treatments on the volatile composition and aromatic attributes of ′Italian Riesling′ icewine.COA of Formula: C8H14O4 And the article contains the following content:

The aim of this study was to evaluate the influence of clarification treatments on volatile composition and aromatic attributes of wine samples. ′Italian Riesling′ icewines from the Hexi Corridor Region of China were clarified by fining agents (bentonite (BT) and soybean protein (SP)), membrane filtration (MF), and centrifugation (CF) methods. Odor activity values indicated the compound with the highest odor activity in Italian Riesling icewines was β-damascenone. For this compound, BT and SP did not show significant differences, however, in MF and CF it decreased by 20% and 63%, resp. Furthermore, with high impact on aroma were: Et hexanoate which reduced by 20-80% especially in MF; rose oxide which extremely reduced in MF and undetected in BT, SP, and CF; isoamyl acetate which reduced by 3-33% and linalool decreased by 10-20% and undetected for BT. Principle component anal. indicated that icewine clarified by different methods could be distinguished and pos. correlated with odor-active compounds Floral and fruity were the dominant aroma series in icewine samples followed by fatty, earthy, spicy, vegetative and pungent flavor. The total odor active value of these series significantly (p < 0.5) decreased in different clarification treatments. Sensory evaluation showed similar results, but the SP and CF wine samples achieved better sensory quality. This study provides information that could help to optimize the clarification of ice wines. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).COA of Formula: C8H14O4

The Article related to volatile aromatic compound clarification treatment italian riesling icewine, aroma series, filtration, fining, icewine, sensory analysis, volatile compounds, Placeholder for records without volume info and other aspects.COA of Formula: C8H14O4

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On December 31, 2020, Setoguchi, Shuichi; Nagata-Akaho, Nami; Goto, Shotaro; Yamakawa, Hirofumi; Watase, Daisuke; Terada, Kazuki; Koga, Mitsuhisa; Matsunaga, Kazuhisa; Karube, Yoshiharu; Takata, Jiro published an article.Recommanded Product: Diethyl succinate The title of the article was Evaluation of photostability and phototoxicity of esterified derivatives of ubiquinol-10 and their application as prodrugs of reduced coenzyme Q10 for topical administration. And the article contained the following:

Ubiquinol-10 (UqH-10), the fully reduced form of ubiquinone-10 (Uq-10, coenzyme Q10), is an antioxidant and is involved in energy production However, physicochem. disadvantages, such as rapid oxidation, water-insolubility, photoinstability, and phototoxicity, limit its application. We previously reported that UqH-10 1,4-bis-N,N-dimethylglycinate improved the oxidation susceptibility and poor bioavailability of UqH-10 in rats. Herein, we evaluated the photochem. properties of UqH-esterified derivatives (N,N-dimethylglycinate, hemi-succinate, ethylsuccinate, and hemi-glutarate). Photostability was examined by irradiation using artificial sunlight and monochromatic light. The concentration of each compound was determined using LC-MS/MS. Phototoxicity was assessed by singlet oxygen and superoxide assays. Delivery of UqH-10 via UqH-esters to the HaCaT human keratinocyte cell line was determined using LC-MS/MS. UqH-esters showed higher photostability to artificial sunlight than Uq-10 and UqH-10. Uq-10 and UqH-10 were rapidly degraded by monochromatic light at 279 nm, whereas UqH-esters were more stable. UVA and/or UVB irradiation generated high levels of singlet oxygen and superoxide in Uq-10, whereas UqH-esters were unreactive. Addnl., UqH-esters effectively delivered UqH-10 to HaCaT cells following efficient uptake in their ester forms and ester bond hydrolysis in the cells. In conclusion, UqH-ester derivatives exhibit higher photostability and lower phototoxicity compared with Uq-10 and UqH-10. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Recommanded Product: Diethyl succinate

The Article related to reduced coenzyme ubiquinol antioxidant photostability phototoxicity, coenzyme q, drug delivery, keratinocyte, photostability, phototoxicity, prodrug, skin, ubiquinol, Placeholder for records without volume info and other aspects.Recommanded Product: Diethyl succinate

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Strelyaeva, Angelina V.; Larina, Olga A.; Antsyshkina, Alla M.; Kuznetsov, Roman M.; Bondar, Alina A.; Sorokin, Vladimir A. published an article in 2020, the title of the article was The study of external signs, microscopy and chemical composition of medicinal plant materials of Verinica beccabunga L. Herb.Product Details of 123-25-1 And the article contains the following content:

Veronica beccabunga L. belongs to the class dicotyledons, order Lamiáles, family Scrophulariaceae. Representatives of the genus Veronica have long been used in folk medicine as antiinflammatory, antibacterial, antiseptic, wound healing, hemostatic, choleretic and antispasmodic drugs. Widely studied species are Veronica officinalis and Veronica chamaedrys. Veronica beccabunga L., which is the object of our study, remains a poorly studied plant. The study of external signs, microscopy and chem. composition of medicinal plant materials of Veronica beccabunga L. herb. Chromato-mass spectrometry was used in the work. When describing external signs and microscopy, diagnostic signs of Veronica beccabunga were revealed. 27 compounds were identified by chromatog.-mass spectrometry. The maximum content falls on: Citronellol epoxide (R or S) (30.5%), Linolenic acid, Et ester (15.18), Di-Et succinate (12.17%), Et palmitate (6.43%), Phytol (4.89%), Acetaldehyde Et amyl acetal (3.94%), Dibenzylamine (3.01%), Oleamide (2.77%), 2-(1-Methylbutyl)oxirane (2.7%), Bu octyl phthalate(1.7%), Et 10-bromodecanoate (1.68), Valeric acid, 4-methyl-, Et ester (1.58), Glycoside detected : 1-Benzyl-1H-benzimidazole 3-oxide (0.76%). The revealed morphol. and anatomical signs of Veronica beccabunga herb can be used to diagnose this species and develop authenticity indicators for promising medicinal herbs. 27 compounds were identified by chromatographymass spectrometry. Using the method of simple normalization, the relative percentage of identified compounds was determined The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Product Details of 123-25-1

The Article related to external sign microscopy chem composition verinica beccabunga, Plant Biochemistry: Composition and Products and other aspects.Product Details of 123-25-1

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Gardoni, E.; Benito, S.; Scansani, S.; Brezina, S.; Fritsch, S.; Rauhut, D. published an article in 2021, the title of the article was Biological deacidification strategies for white wines.Quality Control of Diethyl succinate And the article contains the following content:

Traditionally, the use of malolactic fermentation gives rise to microbiol. stable wines. However, malolactic fermentation is not free from possible collateral effects that can take place under specific scenarios. The present work tests the influence of different biol. deacidification strategies on the volatile and non-volatile components of white must from Germany. The study compared mixed cultures of Lachancea thermotolerans and Schizosaccharomyces pombe and a pure culture of Sc. pombe to the classical biol. deacidification process performed by lactic acid bacteria. Strains of Oenococcus oeni and Lactiplantibacillus plantarum were co- or sequentially inoculated with S. cerevisiae to carry out malolactic fermentation Different fermentation treatments took place at a laboratory scale of 0.6 L in vessels of 0.75 L. The instrumental techniques Fourier-transform mid-IR spectroscopy (FT-MIR), high performance liquid chromatog. (HPLC) and gas chromatog.-mass spectrometry (GC-MS) were used to evaluate different chem. parameters in the final wines. The results showed the ability of Sc. pombe to consume malic acid in combination with L. thermotolerans without using S. cerevisiae or lactic acid bacteria. Fermentations involving Sc. pombe consumed all the malic acid, although they reduced the concentrations of higher alcs., fatty acids and acetic acid. Simultaneous alc. and malolactic fermentations reduced malic acid by about 80%, while classical malolactic fermentation reduced it by 100%. Fermentations involving L. thermotolerans produced the highest lactic acid, ester and glycerol concentrations The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Quality Control of Diethyl succinate

The Article related to biol deacidification white wine, Fermentation and Bioindustrial Chemistry: Other and other aspects.Quality Control of Diethyl succinate

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Agarbati, Alice; Canonico, Laura; Comitini, Francesca; Ciani, Maurizio published an article in 2022, the title of the article was Ecological Distribution and Oenological Characterization of Native Saccharomyces cerevisiae in an Organic Winery.HPLC of Formula: 123-25-1 And the article contains the following content:

The relation between regional yeast biota and the organoleptic characteristics of wines has attracted growing attention among winemakers. In this work, the dynamics of a native Saccharomyces cerevisiae population was investigated in an organic winery. In this regard, the occurrence and the persistence of native S. cerevisiae were evaluated in the vineyard and winery and during spontaneous fermentation of two nonconsecutive vintages. From a total of 98 strains, nine different S. cerevisiae biotypes were identified that were distributed through the whole winemaking process, and five of them persisted in both vintages. The results of the oenol. characterization of the dominant biotypes (I and II) show a fermentation behavior comparable to that exhibited by three common com. starter strains, exhibiting specific aromatic profiles. Biotype I was characterized by some fruity aroma compounds, such as isoamyl acetate and Et octanoate, while biotype II was differentiated by Et hexanoate, nerol, and β-damascenone production also in relation to the fermentation temperature These results indicate that the specificity of these resident strains should be used as starter cultures to obtain wines with distinctive aromatic profiles. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).HPLC of Formula: 123-25-1

The Article related to saccharomyces ethyl hexanoate hexanol octanoate organic winery spontaneous fermentation, Microbial, Algal, and Fungal Biochemistry: Other and other aspects.HPLC of Formula: 123-25-1

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Coelho, Eduardo; Lemos, Margarida; Genisheva, Zlatina; Domingues, Lucilia; Vilanova, Mar; Oliveira, Jose M. published an article in 2020, the title of the article was Validation of a LLME/GC-MS methodology for quantification of volatile compounds in fermented beverages.Name: Diethyl succinate And the article contains the following content:

Knowledge of composition of beverages volatile fraction is essential for understanding their sensory attributes. Anal. of volatile compounds predominantly resorts to gas chromatog. coupled with mass spectrometry (GC-MS). Often a previous concentration step is required to quantify compounds found at low concentrations This work presents a liquid-liquid microextraction method combined with GC-MS (LLME/GC-MS) for the anal. of compounds in fermented beverages and spirits. The method was validated for a set of compounds typically found in fermented beverages comprising alcs., esters, volatile phenols, and monoterpenic alcs. The key requiremsents for validity were observed, namely linearity, sensitivity in the studied range, accuracy, and precision within the required parameters. Robustness of the method was also evaluated with satisfactory results. Thus, the proposed LLME/GC-MS method may be a useful tool for the anal. of several fermented beverages, which is easily implementable in a laboratory equipped with a GC-MS. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Name: Diethyl succinate

The Article related to fermented beverage volatile compound llme gcms, gc-ms, analytical method, fermented beverages, liquid-liquid microextraction, volatile compounds, Biochemical Methods: Spectral and Related Methods and other aspects.Name: Diethyl succinate

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On September 1, 2021, Mulero, A.; Cachadina, I.; Vegas, A. published an article.Related Products of 123-25-1 The title of the article was Recommended Correlations for the Surface Tension of 80 Esters. And the article contained the following:

Surface tension values for 80 esters have been compiled from databases, books, and papers in the literature. The data have been carefully screened and selected, and the final dataset for each fluid has been fitted as a function of the temperature by using the Guggenheim-Katayama model, which requires two or four adjustable coefficients for each fluid. As a result, recommended correlations are proposed for each of the 80 esters, providing mean absolute deviations below 0.55 mN/m, mean absolute percentage deviations below 2.2%, and percentage deviations below 10% except for 3 data out of 1846 selected. These correlations are added to the collection of those previously proposed for different kinds of fluids, including common fluids, alcs., refrigerants, organic acids, and n-alkanes. (c) 2021 American Institute of Physics. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Related Products of 123-25-1

The Article related to surface tension ester fluid, Surface Chemistry and Colloids: Liquid-Gas Systems and other aspects.Related Products of 123-25-1

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Xia, Qiang; Feng, Tao; Lou, Xiaowei; Wang, Ying; Sun, Yangying; Pan, Daodong; Cao, Jinxuan published an article in 2020, the title of the article was Headspace fingerprinting approach to identify the major pathway influencing volatile patterns of vinasse-cured duck processed by high pressure, as well as its impact on physicochemical and sensory attributes.HPLC of Formula: 123-25-1 And the article contains the following content:

Summary : As a decisive attribute, flavor could be influenced by HP treatments through multiple phys. and chem. pathways within the high pressure (HP)-assisted meat curing process. This investigation aimed to identify the major pathway influencing volatile flavor patterns of two representative vinasse-cured duck (VCD) products with HP treatments (150-300 MPa/15 min), including wet and dry types, by employing headspace fingerprinting as an untargeted approach. Results suggested that HP treatments greatly lowered moisture contents and increased Warner-Bratzler shear force and thiobarbituric acid reactive substances of the cured samples. According to multivariate models, the volatile flavor patterns of the HP-processed VCD could be clearly separated from the unprocessed samples, but the VCD pressurised at different intensities represented similar volatile fingerprinting, which was validated by e-nose anal. The discriminant anal. (OPLS-DA) model outlined vinasse-derived ethanol, acetic acid, 3-methyl-1-butanol, 2-methyl-1-butanol, phenethyl alc. and 2-methyl-3-octanone as the major discriminant aromas across the unpressurised and pressurised samples. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).HPLC of Formula: 123-25-1

The Article related to meat product headspace fingerprinting volatile high pressure processing sensory, Food and Feed Chemistry: Meat, Eggs, Fish, and Seafood and other aspects.HPLC of Formula: 123-25-1

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