Category: 123-25-1

Ho, Dongil; Lee, Jeongyeon; Park, Sangyun; Park, Yonghan; Cho, Kwanghee; Campana, Filippo; Lanari, Daniela; Facchetti, Antonio; Seo, Sung Yong; Kim, Choongik; Marrocchi, Assunta; Vaccaro, Luigi published an article in 2020, the title of the article was Green solvents for organic thin-film transistor processing.COA of Formula: C8H14O4 And the article contains the following content:

In this study, we explored a wide range of green solvents to process the semiconductor layer TIPS-PEN (6,13-bis(triisopropylsilylethynyl)pentacene), as well as to demonstrate potential generality, using several p- and n-type organic semiconductors, for the fabrication of organic thin-film transistors (OTFTs). Our data demonstrate that several different solvents enable good semiconductor film-forming morphologies and optimized TIPS-PEN TFT mobilities of 0̃.5-2 cm2 V-1 s-1, thus surpassing those of toxic chlorinated options. Furthermore, we utilized a green cellulose cinnamate-gate dielec. to fabricate TIPS-PEN OTFTs, where both the semiconductor and the dielec. were processed using green solvents demonstrating the feasibility of a more sustainable OTFT technol. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).COA of Formula: C8H14O4

The Article related to green solvent organic thin film transistor fabrication, Electric Phenomena: Semiconductor Junctions and Devices and other aspects.COA of Formula: C8H14O4

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Ester – an overview | ScienceDirect Topics

Ji, Xiaoyue published an article in 2020, the title of the article was Investigation of the volatile components in commercial sufu (Chinese fermented soybean curd) based on HS-SPME/GC-MS combined with multivariate statistical analysis.COA of Formula: C8H14O4 And the article contains the following content:

Volatile flavor substances in com. sufu samples of different brands were investigated by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatog.-mass spectrometry (GC-MS). Principal component anal. and cluster anal. of volatile substances for evaluating and distinguishing between nine com. sufu samples were carried out. The results were that a total of 36-six volatiles were identified successfully in nine different brands of sufu, including 7 alcs., 22 esters, and 6 other organic compounds Sufu can be classified into five categories by cluster anal. according to the types and contents of volatiles, and it was determined that the predominant source of difference among volatiles was the difference of esters. Meanwhile, the principal component score plot described the differences and classifications of sufu samples. It was noted that types and contents of volatiles can reflect the sufu taste and analyzing the volatile organic components in sufu provides us with valuable information. HS-SPME-GC/MS combined with multivariate statistical anal. was developed to comprehensively compare volatile components in nine brands of com. sufu with large market share in China. The anal. results indicated that there were obvious differences in the types and contents of volatile components. In this study, the difference in volatile components between the nine brands of sufu was studied and the source of some certain chem. substances were traced to explain for the special sufu flavor. This feasible method may be used as a reference for further research on the flavor of sufu and may help formulators, who are trying to improve the taste and quality of food products. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).COA of Formula: C8H14O4

The Article related to chinese fermented soybean curd volatile component hsspme gcms, Food and Feed Chemistry: Dairy Products (Including Butter) and other aspects.COA of Formula: C8H14O4

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On January 31, 2022, Liu, Yaran; Gu, Pan; Laaksonen, Oskar; Wei, Bo; Zhu, Yuxuan; Zhang, Bolin; Zhu, Baoqing; Li, Hehe published an article.SDS of cas: 123-25-1 The title of the article was Lactic acid bacteria incubation and aging drives flavor enhancement of goji berry juice. And the article contained the following:

The effects of lactic acid bacteria strains from Lactiplantibacillus, Lactobacillus, Fructobacillus and Weissella on the chem. composition and sensory characteristics of goji berry juice were evaluated. The goji berry juice was fermented for 24 h at 30°C and aged 21 days at 4°C. All studied strains showed good growth in goji berry juice. The chem. components (93 volatile compounds, seven non-volatile acids and two sugars) exhibited 8 evolution groups, and different strains resulted in different flavor features. The juices fermented with L. plantarum or L. acidophilus were described with ‘honey’, ‘wild jujube’ odors and ‘sour’ taste in Flash-Profile test, whereas the juices with L. helveticus presented ‘goji berry’, ‘floral’ and sweetness, and the juices with F. fructosus or W. cibaria had ‘vinegar’ and sweetness. In a PLS regression model, the ‘goji berry’ odor correlated pos. with hexanal, (E)-2-hexenal, 5-ethylcyclopent-1-enecarboxaldehyde, benzaldehyde, 1-octen-3-ol, α-calacorene and neg. with acetoin and acetic acid. In this study, L. helveticus strain 6024 was more effectively able to retain or enrich the key compounds pos. associated with ‘goji berry’ note compared to other strains. This study enables more extensive utilization of goji berry in the food industry and helps to improve the flavor of goji berry products. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).SDS of cas: 123-25-1

The Article related to lactic acid bacteria goji berry juice fermentation, Food and Feed Chemistry: Fruits, Vegetables, Legumes, and Nuts and other aspects.SDS of cas: 123-25-1

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Ester – an overview | ScienceDirect Topics

Wang, Jing; Ma, Yuwen; Sam, Faisal Eudes; Gao, Pingping; Liang, Lihong; Peng, Shuai; Li, Min published an article in 2022, the title of the article was The Impact of Indigenous Non-Saccharomyces Yeasts Inoculated Fermentations on ‘Semillon’ Icewine.Computed Properties of 123-25-1 And the article contains the following content:

The emerging low acidity in icewine grapes is becoming a major problem in producing quality icewine. Using non-Saccharomyces cerevisiae yeasts in fermentation can improve wine’s organoleptic characteristics and aromatic quality. This study evaluated two indigenous non-Saccharomyces cerevisiae yeasts, Lachancea thermotolerans (LT-2) and Torulaspora delbrueckii (TD-3), for their ability to improve the acidity and quality of ‘Semillon’ icewine. Five different inoculation schemes were implemented, including a single inoculation of S. cerevisiae (SC), L. thermotolerans (LT), and T. delbrueckii (TD); the sequential inoculation of L. thermotolerans, followed by S. cerevisiae after 6 days (L-S); and the sequential inoculation of L. thermotolerans, followed by T. delbrueckii after 6 days (L-D). The results showed that, during sequential fermentation (L-S and L-D), the presence of S. cerevisiae or T. delbrueckii slightly restrained the growth of L. thermotolerans. Single or sequential inoculation with L. thermotolerans and T. delbrueckii significantly reduced the amount of volatile acidity and increased the glycerol content. Furthermore, fermentations involving L. thermotolerans produced relevant amounts of lactic acid (2.04-2.2 g/L) without excessive deacidification of the icewines. Addnl., sequential fermentations increased the concentration of terpenes, C13-norisoprenoid compounds, and phenethyl compounds A sensory anal. also revealed that sequentially fermented icewines (L-S and L-D) had more fruity and floral odors and aroma intensity. This study highlights the potential application of L. thermotolerans and T. delbrueckii in sequential fermentation to improve the icewine quality. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Computed Properties of 123-25-1

The Article related to semillon icewine saccharomyces yeast inoculated fermentation, Food and Feed Chemistry: Fruits, Vegetables, Legumes, and Nuts and other aspects.Computed Properties of 123-25-1

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Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Gerocs, Annamaria; Nagy, Tibor; Nemes-Barnas, Katalin; Majer, Janos; Szoke, Barna Arpad; Kovago, Robert; Magalhaes, Frederico; Gibson, Brian; Szekeres, Andras; Juhasz, Akos; Posta, Katalin; Olasz, Ferenc published an article in 2022, the title of the article was Characterization of Saccharomyces Strains Isolated from “Keknyelu” Grape Must and Their Potential for Wine Production.Computed Properties of 123-25-1 And the article contains the following content:

Novel wine yeast strains have the potential to satisfy customer demand for new sensorial experiences and to ensure that wine producers have strains that can produce wine as efficiently as possible. In this respect, hybrid yeast strains have recently been the subject of intense research, as they are able to combine the favorable characteristics of both parental strains. In this study, two Saccharomyces “Keknyelu” grape juice isolates were identified by species-specific PCR and PCR-RFLP methods and investigated with respect to their wine fermentation potential. Physiol. characterization of the isolated strains was performed and included assessment of ethanol, sulfur dioxide, temperature and glucose (osmotic stress) tolerance, killer-toxin production, glucose fermentation ability at 16°C and 24°C, and laboratory-scale fermentation using sterile “Keknyelu” must. Volatile components of the final product were studied by gas chromatog. (GC) and mass spectrometry (MS). One isolate was identified as a S. cerevisiae × S. kudriavzevii hybrid and the other was S. cerevisiae. Both strains were characterized by high ethanol, sulfur dioxide and glucose tolerance, and the S. cerevisiae strain exhibited the killer phenotype. The hybrid isolate showed good glucose fermentation ability and achieved the lowest residual sugar content in wine. The ester production of the hybrid strain was high compared to the control S. cerevisiae starter strain, and this contributed to the fruity aroma of the wine. Both strains have good oenol. characteristics, but only the hybrid yeast has the potential for use in wine fermentation The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Computed Properties of 123-25-1

The Article related to saccharomyces cerevisiae kudriavzevii keknyelu grape wine fermentation, Food and Feed Chemistry: Fruits, Vegetables, Legumes, and Nuts and other aspects.Computed Properties of 123-25-1

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Ester – an overview | ScienceDirect Topics

On July 15, 2022, Cai, Liqin; Wang, Weijun; Tong, Jingwen; Fang, Luping; He, Xingfen; Xue, Qi; Li, Yanhua published an article.Recommanded Product: 123-25-1 The title of the article was Changes of bioactive substances in lactic acid bacteria and yeasts fermented kiwifruit extract during the fermentation. And the article contained the following:

Probiotic fermented fruit extract is a new kind of food with potential health care efficacy. In this study, transformation of bioactive substances in Lactic acid bacteria (LAB) and yeast fermented kiwifruit extract were researched. The highest levels of total polyphenol, superoxide dismutase (SOD) were found in Lactobacillus paracasei LG0260 fermented kiwifruit extract with 2.31 ± 0.06 mgGAE/g, 369 ± 12.73 U.mL-1, resp. LAB fermented kiwifruit extract dramatically had a highest vitamin C (VitC) concentration during the fermentation, while yeast and natural fermented samples were decline steadily. Another interesting founding, a highest level of γ-aminobutyric acid (GABA) was found in Saccharomyces cerevisiae J2861 fermented kiwifruit extract with 24.132 ± 1.01μg/mL. Furthermore, the main organic acids in fresh kiwifruit and yeast fermented kiwifruit extract were citric acid and malic acid. However, lactic acid and citric acid were the main organic acids in LAB fermented kiwifruit extract A total of 43 kinds of flavor compounds in fresh kiwifruit and 88 kinds of flavor compounds in fermented kiwifruit extract were identified. Esters and alcs. in fermented kiwifruit system increased by the fermentation of selected bacteria which improved the taste and flavor. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Recommanded Product: 123-25-1

The Article related to lactic acid bacteria yeast kiwifruit extract fermentation bioactive substance, Food and Feed Chemistry: Fruits, Vegetables, Legumes, and Nuts and other aspects.Recommanded Product: 123-25-1

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Ester – an overview | ScienceDirect Topics

On September 30, 2022, Wang, Chunxiao; Liang, Shuying; Yang, Jinxian; Wu, Cheng; Qiu, Shuyi published an article.Related Products of 123-25-1 The title of the article was The impact of indigenous Saccharomyces cerevisiae and Schizosaccharomyces japonicus on typicality of crystal grape (Niagara) wine. And the article contained the following:

Schizosaccharomyces japonicus have been found as dominant yeast species coexisting with Saccharomyces cerevisiae during late stages of spontaneous fermentation of local grapes in Guizhou, China. Therefore, this study further investigated the impacts of the two indigenous yeast species on typicality of crystal grape (Niagara) wine. Five indigenous and one com. S. cerevisiae strains were firstly selected based on their genotypes and fermentation traits in synthetic medium. All the six S. cerevisiae exhibited high tolerance to glucose, temperature, and SO2. The two killer active strains FBKL2.996 and FBKL2.9126 showed relative higher tolerance capacity of ethanol, pH and osmotic pressure than the other four S. cerevisiae strains. Further pure fermentation of six strains using crystal grape must exhibited different contents of volatile compounds, with com. strain CECA producing the highest levels of acetate esters (phenethyl acetate), Et esters (Et caprylate, Et hexanoate), n-caprylic acid iso-Bu ester, and terpenes (linalool) whereas being ranked the last in the sensory anal. The co-inoculation of indigenous S. japonicus with each of the six S. cerevisiae strains increased the acetate esters (mainly isoamyl acetate) by 2-3 times in crystal grape wine. The indigenous S. cerevisiae FBKL2.9128 showed the most obvious variation of volatile compounds between pure and mixed fermentation, exhibiting the significant increase of isoamyl acetate, Et decanoate, Et caprylate, Et hexanoate, Me decanoate, and dodecanal when co-inoculated with S. japonicus. Sugar addition in immature crystal grape juice increased the ethanol, glycerol, and some volatile compounds such as Et butyrate, but decreased the volatile compounds with floral and animal odors. The aroma sensory anal. confirmed the decrease of varietal aroma in wines with sugar addition when comparing with wines made from immature crystal grape. The results of this study provide basic information on the impact of indigenous S. cerevisaie and S. japonicus, and sugar addition on typicality of crystal grape wine, which would help to improve the wine flavor made from crystal grape in southwest China. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Related Products of 123-25-1

The Article related to saccharomyces cerevisiae schizosaccharomyces japonicus niagara wine, acetate esters, killer, maturity, sugar, tolerance, wine yeast, Food and Feed Chemistry: Fruits, Vegetables, Legumes, and Nuts and other aspects.Related Products of 123-25-1

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Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

On January 31, 2021, Gutierrez-Gamboa, Gaston; Garde-Cerdan, Teresa; Rubio-Breton, Pilar; Perez-Alvarez, Eva P. published an article.Electric Literature of 123-25-1 The title of the article was Effects on must and wine volatile composition after biostimulation with a brown alga to Tempranillo grapevines in two seasons. And the article contained the following:

Seaweed application has been defined as a novel technique capable of improving the content of secondary metabolites in berries. There is limited available information about its effects on must and wine volatile composition This field trial aimed to study the effects of biostimulation to Tempranillo grapevines through an Ascophyllum nodosum fertilizer applied at a low dosage (Ld) and high dosage (Hd) on must and wine volatile compounds over two seasons. Ld treatment scarcely affected must and wine volatile compounds in both seasons. Hd foliar application increased the content in musts of several individual terpenoids, C13 norisoprenoids, esters, benzenoids, alcs., carbonyl compounds and C6 compounds in 2018. Must yeast assimilable nitrogen conditioned the production of wine volatile compounds These results suggest that seaweeds applications can act as elicitors in Tempranillo, triggering the synthesis of several compounds by the plant in musts during a season with a high rainfall and relative humidity. 2020 Society of Chem. Industry. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Electric Literature of 123-25-1

The Article related to wine volatile composition biostimulation alga tempranillo grapevines season, aroma, foliar application, macroalgae, seaweeds, volatile compounds, Food and Feed Chemistry: Fruits, Vegetables, Legumes, and Nuts and other aspects.Electric Literature of 123-25-1

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Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

On October 30, 2022, Lan, Tian; Wang, Jiaqi; Yuan, Quyu; Lei, Yushan; Peng, Wen; Zhang, Min; Li, Xinyi; Sun, Xiangyu; Ma, Tingting published an article.HPLC of Formula: 123-25-1 The title of the article was Evaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography-mass spectrometry. And the article contained the following:

As a deeply processing product of kiwifruit, kiwifruit wine (KW) has also shown promising com. development prospects. In this study, the color and aroma characteristics of 14 com. available KW were evaluated using intelligent sensory technologies (electronic nose (E-nose) and colorimeter) and gas chromatog.-mass spectrometry (GC-MS). Different types of KW had similar color trends, namely, yellow-green or yellow; however, individual samples showed a bright green color and had a high transparency. E-nose and GC-MS reached a relatively consistent conclusion that fermented wine and Lu Jiu were closer and significantly differed from those of distilled wine and beer. A total of 215 volatile organic compounds were identified in all KW. 50 key odor-active compounds were identified, of which Et caprylate, which had high OAVs in all samples (30-565.17), was considered the key odor-active compound of KW; likewise, damascenone also made a prominent aroma contribution in the different types of KW. Moreover, β-ionone, Et undecanoate, Et 2-methylvalerate were outstanding in different fermented wines. Acids and terpenoids were prominent in beer. The study could provide a data support and market information for the quality control, research, production and development of KW. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).HPLC of Formula: 123-25-1

The Article related to chinese kiwi wine color aroma gas chromatog mass spectrometry, aroma, color, commercial kiwi wine, gc–ms, intelligent sensory technologies, sensory property, Food and Feed Chemistry: Fruits, Vegetables, Legumes, and Nuts and other aspects.HPLC of Formula: 123-25-1

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

Joran, Alexis; Klein, Geraldine; Roullier-Gall, Chloe; Alexandre, Herve published an article in 2022, the title of the article was Multiparametric Approach to Interactions between Saccharomyces cerevisiae and Lachancea thermotolerans during Fermentation.Related Products of 123-25-1 And the article contains the following content:

The aim of a significant part of current wine technol. research is to better understand and monitor mixed culture fermentations and optimize the microbiol. processes and characteristics of the final wine. In this context, the yeast couple formed by Lachancea thermotolerans and Saccharomyces cerevisiae is of particular interest. The diverse results observed in the literature have shown that wine characteristics are dependent on both interactions between yeasts and environmental and fermentation parameters. Here, we took a multiparametric approach to study the impact of fermentation parameters on three different but related aspects of wine fermentation: population dynamics, fermentation, and volatile compound production An exptl. design was used to assess the effects of four independent factors (temperature, oxygenation, nitrogen content, inoculum ratio) on variables representing these three aspects. Temperature and, to a lesser extent, oxygenation and the inoculum ratio, were shown to constitute key factors in optimizing the presence of Lachancea thermotolerans during fermentation The inoculum ratio also appeared to greatly impact lactic acid production, while the quantity of nitrogen seemed to be involved more in the management of aroma compound production These results showed that a global approach to mixed fermentations is not only pertinent, but also constitutes an important tool for controlling them. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Related Products of 123-25-1

The Article related to saccharomyces cerevisiae lachancea thermotolerans fermentation, Fermentation and Bioindustrial Chemistry: Fermentation Engineering and other aspects.Related Products of 123-25-1

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