Category: 123-29-5

Suo, Hang published the artcileKinetic study of the ultrasonically assisted ethyl esterification of fatty acids using an immobilized lipase catalyst and deep eutectic solvent, COA of Formula: C11H22O2, the main research area is kinetic ultrasonically assisted ethyl esterification fatty acid immobilized lipase.

In this study, the esterification reaction kinetics of biodiesel (fatty acid Et ester) prepared from waste oil (cooking oil waste and oleic acid mixture) and ethanol at three different temperatures (313.15, 323.15, and 333.15 K) by lipase (Novozym 435) catalyzed. It was investigated under three different reaction systems of ultrasonic (without DES), deep eutectic solvent (DES, choline chloride: glycerol mole ratio = 1:2, without ultrasonic), and ultrasonic-assisted DES. The results showed that the combination of the ultrasonic and DES had a synergistic effect on the enzymic reaction. The activation energy of the reaction was the smallest (24.82 kJ/mol) compared to the other two processes (ultrasonic: 34.38 kJ/mol and DES: 29.43 kJ/mol), and the reaction was easier to proceed. Subsequently, the reusability of lipase and the composition of the product were studied. The results showed that the conversion rate of fatty acid Et ester decreased from the initial 93.33% to 80.31% when the experiment was repeated five times in the ultrasonic-assisted DES system. The Et ester composition of the product was mainly concentrated between C14 and C24, and the proportion of Et oleate was the most abundant.

International Journal of Chemical Kinetics published new progress about Acoustic devices. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, COA of Formula: C11H22O2.

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

Nievierowski, Tassia Henrique published the artcileRole of partial dehydration in a naturally ventilated room on the mycobiota, ochratoxins, volatile profile and phenolic composition of Merlot grapes intended for wine production, COA of Formula: C11H22O2, the main research area is grapes wine production mycobiota ochratoxins volatile profile phenolic composition; Aspergillus niger; Dehydrated grapes; Ochratoxin A; Oenological products; Phenolic compounds; Uncontrolled conditions; Volatile compounds.

Dehydration of grapes has been used in various regions of the world to produce special wines, aiming to add value to oenol. products. Post-harvest dehydration in rooms may be carried out regardless of weather conditions, without the addnl. cost of a specific infrastructure, in addition to the benefits of protecting the grapes from damages and environmental pollution. The objective of this study was to verify, for the first time, the impact of the dehydration in a naturally ventilated room on the quality of Merlot grapes. Physicochem. characteristics, mycobiota, occurrence of mycotoxins, volatile profile and phenolic composition of grapes were monitored on 7th, 14th and 21st days of dehydration (weight loss of 10, 20 and 27%, resp.). A decrease in aw (6%), pH (4%), and berry hardness (58%), along with an increase in total soluble solid content (15%) were observed during dehydration. The presence of Pestalotiopsis clavispora, Neopestalotiopsis clavispora, Colletotrichum siamense and Alternaria porri was favored during the dehydration process, while a decrease in the occurrence of Aspergillus niger and Phanerochaete sp. was verified. A. niger isolates showed no potential to produce forms of ochratoxins. These toxins were also not found in the grape samples. Regarding the volatile profile, 1-hexanal, 2-hexenal, and 1-octanal gave rise to the corresponding alcs. during dehydration, such as 1-hexanol, 2-hexen-1-ol, and 1-octanol. Acids (hexanoic, decanoic, and 3-hexenoic) resulted in the resp. Et esters (hexanoate, decanoate, and Et 3-hexenoate) during dehydration. Terpenes as limonene, myrcene, and geraniol decreased throughout dehydration, while their biotransformation products (α-terpineol, 6-methyl-5-hepten-2-one, and linalool, resp.) had an increase in concentration The phenolic content oscillated during dehydration, with an emphasis on increased levels of four hydroxybenzoic acids (Et gallate, p-hydroxybenzoic acid, gallic acid-hexose, and gallic acid), two hydroxycinnamic acids (caffeic acid and caftaric acid), two flavonols (kaempeferol galactoside and quercetin) and two anthocyanins (peonidin 3-O-hexoside and delphinidin 3-O-hexoside). Grapes of satisfactory quality were produced by dehydration in a naturally ventilated room. Even small wine producers can be encouraged to implement this procedure for the diversification of oenol. products, as it has no costs related to the implementation of chambers/tunnels.

Food Research International published new progress about Alternaria porri. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, COA of Formula: C11H22O2.

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

Einfalt, Daniel published the artcileCharacterization of volatile compounds in quality-ranked gins, Recommanded Product: Ethyl nonanoate, the main research area is volatile compound gins sesquiterpenes odorants.

There is a large economic interest to characterize food products by objective anal. methods. This study characterized volatile compounds in different gins. Headspace Solid Phase Micro Extraction coupled with Gas Chromatog.-Olfactometry Anal. identified 67 odorants in ten com. available gins. 69% Of the odorants were identified as mono- and sesquiterpenes, representing phytochems. of juniper berries and other plants. Furthermore, this study quantified 19 volatile compounds in gins of different sensory quality ranks. Principal Component Anal. identified six major gin compounds (MGC) with the highest effect on data variance. MGC contained monoterpenes β-pinene, γ-terpinene, limonene, ρ-cymene, β-myrcene and sabinene. Quantity ratios of each MGC were determined as percentage of total MGC concentration MGC ratios of limonene, β-pinene and γ-terpinene showed significant differences between sensorial gold- and bronze-ranked gins. Gold-ranked gins showed MGC ratios of 27.4 ± 10.3% limonene, 12.4 ± 4.5% β-pinene and 9.7 ± 2.0% γ-terpinene. Bronze-ranked gins showed MGC ratios of 55.5 ± 20.8% limonene. The results indicated that the analyzed bronze-ranked gins had increased limonene quantity ratios compared to the gold-ranked gins. This investigation presents for the first time anal. differences between quality-ranked gins and may contribute to further studies on gin analytics.

Mitteilungen Klosterneuburg published new progress about Coriandrum sativum. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Recommanded Product: Ethyl nonanoate.

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

Li, Zhan-Ku published the artcileEthanol and formic acid as synergistic solvents for converting lignite to platform chemicals, Recommanded Product: Ethyl nonanoate, the main research area is ethanol formic acid phenol ester lignite ethanolysis.

Formic acid (FA)-catalyzed ethanolysis of Xilinguole lignite (XL) was carried out with FA to ethanol ratio of 0-1:6 mL/mL at 220-320 °C. The optimal conditions were determined to be 300 °C and FA to ethanol ratio of 1:10 mL/mL based on ethanol-soluble portion (ESP) yield and the maximum ESP yield is 48.0 wt%. Both carbon balance and Fourier transform IR spectrometric analyses confirm that FA and ethanol involved in ethanolysis of XL. Three major platform chems., i.e., arenes, phenols, and esters, were identified in ESPs by gas chromatog./mass spectrometry. The yields of arenes and phenols significantly increased from 15.67 to 58.33 mg/g and 36.02 to 168.44 mg/g with adding FA to ethanolysis of XL, resp. The alkyl groups of arenes and phenols are more abundant in ESPs from FA-catalyzed ethanolysis of XL. The results suggest that FA enhanced hydrogenolysis of aryl ethers and alkylation of ethanol during XL ethanolysis. Hydrogen generated from FA hindered dehydrogenation of ethanol, resulting in the decrease of ethanol-derived esters. Ethanol acts as in-situ hydrogen donor for hydrogenolysis and reactant for alkylation, aldol condensation, and esterification, while FA serves as acid catalyst and in-situ hydrogen donor for hydrogenolysis. Addnl., possible pathways for FA-catalyzed ethanolysis of XL were proposed.

Fuel published new progress about Aldol condensation. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Recommanded Product: Ethyl nonanoate.

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

Choinska, Renata published the artcileBiocontrol ability and volatile organic compounds production as a putative mode of action of yeast strains isolated from organic grapes and rye grains, Application of Ethyl nonanoate, the main research area is organic grape rye grain yeast; Anti-mold activity; Biofungicide; Plant pathogens; Yeast antagonist.

Abstract: The inhibiting activity of three yeast strains belonging to Pichia kudriavzevii, Pichia occidentalis, and Meyerozyma quilliermondii/Meyerozyma caribbica genera against common plant pathogens representing Mucor spp., Penicillium chrysogenum, Penicillium expansum, Aspergillus flavus, Fusarium cereals, Fusarium poae, as well as Botrytis cinerea genera was investigated. The yeast strains tested had a pos. impact on growth inhibition of all target plant pathogens. The degree of inhibition was more than 50% and varied depending on both the yeast antagonist and the mold. Et esters of medium-chain fatty acids, phenylethyl alc., and its acetate ester prevailed among the analyzed volatile organic compounds (VOCs) emitted by yeasts in the presence of the target plant pathogens. Due to the method used, assuming no contact between the antagonist and the pathogen, the antagonistic activity of the yeast strains studied resulted mainly from the production of biol. active VOCs. Moreover, the antagonistic activity was not only restricted to a single plant pathogen but effective towards molds of different genera, making the yeast strains studied very useful for potential application in biol. control.

Antonie van Leeuwenhoek published new progress about Aspergillus flavus. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Application of Ethyl nonanoate.

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

Jin, Juhui published the artcileCharacteristics of sourdough bread fermented with Pediococcus pentosaceus and Saccharomyces cerevisiae and its bio-preservative effect against Aspergillus flavus, Computed Properties of 123-29-5, the main research area is sourdough bread fermentation Pediococcus Saccharomyces Aspergillus preservative; Antifungal activity; Bread; Pediococcus pentosaceus; Saccharomyces cerevisiae; Sourdough.

Six lactic acid bacteria (LAB) and four yeast strains were isolated from Pyeongchang spontaneous sourdough. In combination with the segregated Saccharomycopsis fibuligera and Saccharomyces cerevisiae, Pediococcus pentosaceus was employed for sourdough bread starters because of its antifungal action against Aspergillus flavus. The sourdough bread fermented with P. pentosaceus and S. cerevisiae displayed 56.4% ± 5.5% antifungal movement counter to A. flavus expansion at 96 h. The concentration of lactic and acetic acids in the sourdough bread was 4.5- and 1.6-folds above the control bread, resp., contributing to the balanced sensory properties with a fermentation quotient (FQ) of 2.08-2.86. SPME- GC/MS newly distinguished twenty-two volatile compounds including six aldehydes, five alcs., one phenol, three ketones, one acid, and six esters. The results suggest the P. pentosaceus and S. cerevisiae combination as promising sourdough starters for making enhanced quality bread free of preservatives.

Food Chemistry published new progress about Aspergillus flavus. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Computed Properties of 123-29-5.

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

Marquez-Lemus, Mario published the artcileAssessment of the variation of the volatile compound composition and antioxidant activity in Opuntia fruits liquors during the maceration process, Recommanded Product: Ethyl nonanoate, the main research area is volatile compound antioxidant Opuntia fruit liquor maceration.

Opuntia genus belongs to the Cactaceae family, Mexico is the major producer in the world. Due to Opuntia’s phytochem. content and their health-related benefits, was proposed the elaboration of liquor using Opuntia fruit. Phenolic content, volatile aromatic profile, antioxidant activity, and sensory evaluation were carried out to characterize the liquor. Sensorial evaluation results showed that L-2D (2 day-macerated liquor) has the higher consumers’ acceptance. Moreover, L-2D had the highest content of volatile compounds (348 mg/L), and the highest antioxidant activity (1.29, 1.63 and 2.05 mmol Trolox/L, according to ABTS, DPPH and FRAP methods, resp.). We could identify and quantify 29 volatile compounds, being Et acetate and D-limonene those with the highest content. Quercitrin was the most abundant phenolic compound in the liquor. The findings of this study demonstrate that Opuntia liquor is a rich source of phenolics and aromatic compounds that would be a drink with the probability of being commercialize.

CyTA–Journal of Food published new progress about Alcoholic beverages. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Recommanded Product: Ethyl nonanoate.

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

Fracassetti, Daniela published the artcileLight-Struck Taste in White Wine: Protective Role of Glutathione, Sulfur Dioxide and Hydrolysable Tannins, SDS of cas: 123-29-5, the main research area is white wine light struck taste; glutathione sulfur dioxide hydrolyze tannin; glutathione; hydrolysable tannins; light-struck taste; storage; sulfur dioxide; white wine.

Light exposure of white wine can cause a light-struck taste (LST), a fault induced by riboflavin (RF) and methionine (Met) leading to the formation of volatile sulfur compounds (VSCs), including methanethiol (MeSH) and di-Me disulfide (DMDS). The study aimed to investigate the impact of different antioxidants, i.e., sulfur dioxide (SO2), glutathione (GSH) and chestnut tannins (CT), on preventing LST in model wine (MW) and white wine (WW), both containing RF and Met. Both MW and WW samples were added with the antioxidants, either individually or in different combinations, prior to 2-h light exposure and they were stored in the dark for 24 mo. As expected, the light induced the degradation of RF in all the conditions assayed. Met also decreased depending on the antioxidants added. The presence of antioxidants limited the formation of LST as lower concentrations of VSCs were found in both MW and WW samples. In the latter matrix, neither MeSH nor DMDS were detected in the presence of CT, while only DMDS was found in WW+GSH, WW+SO2+GSH and WW+CT+SO2 samples at a concentration lower than the perception thresholds. Considering the antioxidants individually, the order of their effectiveness was CT ≥ GSH > SO2 in WW under the adopted exptl. conditions. The results indicate tannins as an effective enol. tool for preventing LST in white wine and their use will be further investigated in different white wines under industrial scale.

Molecules published new progress about Anaerobic oxidation. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, SDS of cas: 123-29-5.

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

Ma, Teng-Zhen published the artcileEffect of different clarification treatments on the volatile composition and aromatic attributes of ′Italian Riesling′ icewine, Quality Control of 123-29-5, the main research area is volatile aromatic compound clarification treatment italian riesling icewine; aroma series; filtration; fining; icewine; sensory analysis; volatile compounds.

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. Molecules published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Quality Control of 123-29-5.

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

Zhu, Qing published the artcileChemical Composition and Antimicrobial Activity of the Essential Oil From Euphorbia helioscopia L., Formula: C11H22O2, the main research area is Euphorbia helioscopia essential oil antimicrobial activity chem composition.

The chem. composition and antimicrobial activity of the essential oil from the aerial parts of Euphorbia helioscopia L. were investigated by gas chromatog.-mass spectrometry (GC-MS), GC, and microdilution methods. Thirty-five compounds, representing 83.51% of the total oil, were identified. 1,6-Dihydrocarveol (31.39%), carvone (16.79%), menthol (8.23%), and trans-dihydrocarvone (5.53%) were the principal constituents of the oil. The essential oil exhibited strong antimicrobial activity against strains of the bacteria, Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, Shigella dysenteriae, and a strain of the fungus Candida albicans with a minimal inhibitory concentration value of 31.25μg/mL and min. bactericidal concentration values of 31.25μg/mL (S. aureus), 62.50μg/mL (E. faecalis), >62.50μg/mL (E. coli), >62.50μg/mL (S. dysenteriae), and >62.50μg/mL (C. albicans). These results indicated that the essential oil from the aerial parts of E. helioscopia could be used to control diseases caused by these microbes.

Natural Product Communications published new progress about Alkenes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Formula: C11H22O2.

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