Category: 140-11-4

De Lange, Elvira S. published the artcileSpodoptera frugiperda Caterpillars Suppress Herbivore-Induced Volatile Emissions in Maize, Related Products of esters-buliding-blocks, the main research area is Spodoptera zea volatile compound hexenal myrcene; Cotesia marginiventris; Cotton; Herbivore-induced plant volatiles; Maize; Parasitoids; Spodoptera exigua; Spodoptera frugiperda; Spodoptera littoralis; Tritrophic interactions.

The vast spectrum of inducible plant defenses can have direct neg. effects on herbivores, or indirect effects, for instance in the form of herbivore-induced plant volatiles (HIPVs) that attract natural enemies. Various arthropods have evolved ways to suppress plant defenses. To test whether this is the case for caterpillar-induced HIPVs, we compared the volatile induction by Spodoptera frugiperda (Lepidoptera: Noctuidae), which is particularly well adapted to feed on maize (Zea mays), with the induction by three more generalist noctuid larvae. We tested the hypothesis that S. frugiperda suppresses HIPV emissions in maize, and thereby reduces attractiveness to natural enemies. HIPV emissions triggered by S. frugiperda when feeding on maize were indeed found to be significantly weaker than by Spodoptera littoralis, Spodoptera exigua, and Helicoverpa armigera. The suppression seems specific for maize, as we found no evidence for this when S. frugiperda caterpillars fed on cotton (Gossypium herbaceum). Artificially damaged maize plants treated with larval regurgitant revealed that HIPV suppression may be related to factors in the caterpillars’ oral secretions. We also found evidence that differential phys. damage that the caterpillars inflict on maize leaves may play a role. The suppressed induction of HIPVs had no apparent consequences for the attraction of a common parasitoid of S. frugiperda, Cotesia marginiventris (Hymenoptera: Braconidae). Nevertheless, the ability to manipulate the defenses of its main host plant may have contributed to the success of S. frugiperda as a major pest of maize, especially in Africa and Asia, which it has recently invaded.

Journal of Chemical Ecology published new progress about Corn. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Related Products of esters-buliding-blocks.

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

Yactayo-Chang, Jessica P. published the artcileZea mays Volatiles that Influence Oviposition and Feeding Behaviors of Spodoptera frugiperda, Application In Synthesis of 140-11-4, the main research area is volatile organic compound zea mays oviposition feeding behavior; Attractant; Maize; Moth; Pest; Plant; Semiochemicals; Terpene.

Fall armyworm (Spodoptera frugiperda) is a major global pest of many crops, including maize (Zea mays). This insect is known to use host plant-derived volatile organic compounds to locate suitable hosts during both its adult and larval stages, yet the function of individual compounds remains mostly enigmatic. In this study, we use a combination of volatile profiling, electrophysiol. assays, pair-wise choice behavioral assays, and chem. supplementation treatments to identify and assess specific compounds from maize that influence S. frugiperda host location. Our findings reveal that Me salicylate and (E)-alpha-bergamotene are oviposition attractants for adult moths but do not impact larval behavior. While geranyl acetate can act as an oviposition attractant or repellent depending on the host volatile context and (E)-4,8-dimethyl-1,3,7-nonatriene (DMNT) is an oviposition deterrent. These compounds can also be attractive to the larvae when applied to specific maize inbreds. These data show that S. frugiperda uses different plant volatile cues for host location in its adult and larval stage and that the background volatile context that specific volatiles are perceived in, alters their impact as behavioral cues.

Journal of Chemical Ecology published new progress about Corn. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Application In Synthesis of 140-11-4.

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

Block, Anna K. published the artcileFighting on two fronts: Elevated insect resistance in flooded maize, Computed Properties of 140-11-4, the main research area is Zea Spodoptera flooding infestation stress metabolite plant defense; Zea mays; fall armyworm; maysin; phenylpropanoid; salicylic acid; submergence; volatiles.

To grow and thrive plants must be able to adapt to both adverse environmental conditions and attack by a variety of pests. Elucidating the sophisticated mechanisms plants have developed to achieve this has been the focus of many studies. What is less well understood is how plants respond when faced with multiple stressors simultaneously. In this study, we assess the response of Zea mays (maize) to the combinatorial stress of flooding and infestation with the insect pest Spodoptera frugiperda (fall armyworm). This combined stress leads to elevated production of the defense hormone salicylic acid, which does not occur in the individual stresses, and the resultant salicylic acid-dependent increase in S. frugiperda resistance. Remodelling of phenylpropanoid pathways also occurs in response to this combinatorial stress leading to increased production of the anti-insect C-glycosyl flavones (maysins) and the herbivore-induced volatile phenolics, benzyl acetate, and phenethyl acetate. Furthermore, changes in cellular redox status also occur, as indicated by reductions in peroxidase and polyphenol oxidase activity. These data suggest that metabolite changes important for flooding tolerance and anti-insect defense may act both additively and synergistically to provide extra protection to the plant.

Plant, Cell & Environment published new progress about Corn. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Computed Properties of 140-11-4.

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

Gong, Di published the artcileA comparison of postharvest physiology, quality and volatile compounds of ‘Fuji’ and ‘Delicious’ apples inoculated with Penicillium expansum, Safety of Benzyl acetate, the main research area is apple Penicillium expansum firmness volatile compound.

Blue mold caused by Penicillium expansum is a major postharvest disease of apple fruit, which leads to fruit loss and patulin accumulation. In this study, ‘Delicious’ and ‘Fuji’ apples were inoculated with P. expansum to investigate effects of infection on physiol., quality and release of volatile compounds The results showed that P. expansum significantly promoted ethylene production, increased respiration rate, and induced higher peaks of ethylene and respiration in fruit. The fungus also caused a lower of membrane integrity, firmness, and the content of total soluble solid and titratable acid. Moreover, P. expansum increased the content of volatile compounds in two cultivars of apple. C6 alc. and aldehyde contents were significantly improved by inoculation in the earlier storage stage, and ester contents were improved in the middle and later storage stage. According to PLS-DA anal., hexanoic acid and hexanal were the most important factors to distinguish the inoculated ‘Delicious’ and ‘Fuji’ from their controls. Interestingly, among specific volatile compounds detected in the two inoculated cultivars, 3 volatile compounds, including phenethyl acetate, Me 2-methylbutanoate and Et benzeneacetate, were common in both of inoculated fruit. Although wounding increased ethylene production and respiration rate, decreased quality of the two cultivars and affected volatiles release, the effects were less than P. expansum. Compared with ‘Fuji’, the inoculated ‘Delicious’ had a higher of lesion diameter, ethylene production and respiration rate and content of total soluble solid, and a lower of membrane integrity, firmness and content of titratable acid. The inoculated ‘Delicious’ also released more volatile compounds, especially C6 volatiles. In general, P. expansum inoculation promoted ripening and quality loss, leading to change of volatile compounds during storage and release of specific volatiles. Moreover, ‘Delicious’ was more susceptible to P. expansum than ‘Fuji’.

Postharvest Biology and Technology published new progress about Apple. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Safety of Benzyl acetate.

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

Guo, Xiangyang published the artcileEffect of the roasting degree on flavor quality of large-leaf yellow tea, Category: esters-buliding-blocks, the main research area is catechin caffeine large leaf yellow tea roasting flavor quality; Flavor quality; Heterocyclic compounds; Large-leaf yellow tea (LYT); Odor activity values (OAV); Roasting degree; Sensory evaluation.

Roasting is crucial for producing large-leaf yellow tea (LYT) as it substantially affects chem. composition and sensory quality. However, the effect of roasting degree on LYT flavor quality is not clear. To investigate the effect of roasting degree on LYT flavor, the odor profiles and sensory evaluations of LYTs produced with small fire, medium fire and old fire roasting (OF) were determined The OF was essential for the formation of LYT flavor with strong roasted, nutty, woody odors and weak fatty, fruity odors, and retaining high levels of GCG, total volatiles and heterocyclic compounds Furthermore, the characteristic crispy-rice-like odor was only found in LYT with OF treatment and burnt flavor was missing. 2,3-Diethyl-5-methylpyrazine, trans-β-ionone with odor activity value above 1600 and 39 resp. offered roasted, floral odors, resp. in LYT. The current results provide a scientific basis for understanding the reactions that occur during the conventional production of LYT.

Food Chemistry published new progress about Flavor. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Category: esters-buliding-blocks.

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

Shcherbakov, Denis published the artcileFlash-point prediction of fragrances or flavours accounting for non-ideality of the liquid phase, Recommanded Product: Benzyl acetate, the main research area is liquid oil fragrance flavor flash point temperature.

The flammability classifications of flavor and fragrance oils are determined from their flash-point temperatures, which are of critical importance for safety and regulatory considerations. The reliable prediction of flash points for our products is a business need challenged by the sheer number of ingredients present in a typical formulation, ranging from dozens to hundreds of ingredients, and their chem. diversity. To assess the predictability of flash points for the complex mixtures relevant to our industry, we consider five model mixtures of 15 perfume and flavor raw materials, with a variety of chem. functionalities, and apply Le Chatelier(‘s rule together with vapor pressure curves from the Design Institute for Phys. Properties (DIPPR) database and activity coefficients predicted from the Modified UNIFAC (Dortmund 1993) group contribution model. Flash-point temperatures of the 15-compound model mixtures were predicted with an accuracy of ±2°C, compared with exptl. data, when taking into account the non-ideality of the liquid phase.

Flavour and Fragrance Journal published new progress about Flavor. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Recommanded Product: Benzyl acetate.

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

Srinivasa Suryakoppa, Kaveesha published the artcilePhytochemical analysis of UV active and inactive bioactive compounds present in Polianthes tuberosa (Linn.) flower, Quality Control of 140-11-4, the main research area is Polianthes flowers phytoconstituents petals stamens ovary; Polianthes tuberosa L; UV active compounds; UV inactive compounds; method development; phytochemical analysis.

Polianthes tuberosa (Linn.) is traditionally considered an ornamental and medicinal plant worldwide. However, extensive studies on its phytochem. composition are very limited. Hence the present work aims to identify the total phytochem. ingredients present in different crude extracts of tuberosa. Phytochem. anal. has been carried out for differential cold solvent extracts of various parts of tuberosa such as petals, stamens, and ovary by gas chromatog. coupled with mass spectrometry, ultra-performance liquid chromatog. to quadrupole time-of-flight mass spectrometry, and evaporative light scattering detector analyzers for the identification of bioactive components. Among the various solvents used for the extraction, di-Et ether is found to be the most suitable and efficient solvent, as its total differential recovery from the crude extract is about 0.24% as compared to 0.04% obtained by using n-hexane or petroleum ether. Numerous phytochems. have been identified by the chromatog. and MS techniques, which demonstrate the presence of essential fatty acids along with other pharmacol. importance phytoconstituents. Identification of addnl. phytochems. present in the crude extract of tuberosa flower further enhances its biol. and pharmacol. significance. The present work lays a foundation for further research and development of phytoconstituents of the tuberosa flower.

Journal of Separation Science published new progress about Flower. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Quality Control of 140-11-4.

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

Mulero, A. published the artcileRecommended Correlations for the Surface Tension of Aromatic, Polyfunctional, and Glyceride Esters, Category: esters-buliding-blocks, the main research area is aromatic polyfunctional glyceride ester surface tension correlation.

Surface tension values for 79 esters, including aromatics, polyfunctional, and glycerides, have been compiled from databases, books, and papers in the literature. The data have been carefully screened, and finally, 1517 values were selected. Each fluid dataset has been fitted with the Guggenheim-Katayama correlation with two or four adjustable parameters. Recommended correlations are proposed for each ester, providing mean absolute deviations below 0.50 mN/m for 77 of them, mean absolute percentage deviations below 1.7% for 76 of them, and percentage deviations below 10%, except for four data out of the 59 selected for tricaprylin. The highest deviations found are due to the disagreement between the data obtained from different sources and not to an inadequate math. form of the correlation model. These correlations are added to the collection of those previously proposed for different fluids, including common substances, alcs., refrigerants, organic acids, n-alkanes, and 80 other esters. (c) 2022 American Institute of Physics.

Journal of Physical and Chemical Reference Data published new progress about Fluids. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Category: esters-buliding-blocks.

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

Gonzalez Flores, Melisa published the artcileSaccharomyces uvarum isolated from patagonian ciders shows excellent fermentative performance for low temperature cidermaking, Product Details of C9H10O2, the main research area is apple chicha cidermaking fermentation Saccharomyces; Biodiversity; Ciders; Cryotolerance; Domestication; Patagonia; Saccharomyces uvarum.

Saccharomyces uvarum has been recovered from natural habitats and traditionally fermented beverages (apple chicha) in Patagonia. However, this species has never been obtained from industrially relevant beverages like wine or cider in the same region. In this work, different strains belonging to the cryotolerant species S. uvarum were recovered from spontaneous cider fermentations carried out at low temperature in Red Delicious apple must. The strain S. uvarum NPCC1420 obtained from this cider and selected for its physiol. and technol. features, evidenced a better adaptation to the cidermaking process than a previously selected strain obtained from a less industrialized product called apple chicha. Some differences, like a higher ethanol and sulphite tolerance, seemed to be associated with differential domestication pressures suffered by each different strain. Moreover, the most important fermentative features of the strain NPCC1420 were a higher competition capacity than the strain NPCC1314 in non-sterile apple must, as well as significantly higher amounts of glycerol, 2-phenylethanol and 2-phenylethyl acetate than the strain isolated from apple chicha.

Food Research International published new progress about Apple. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Product Details of C9H10O2.

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

Chanivet, Marina published the artcileSuitability of alternative wood types other than American oak wood for the ageing of Sherry vinegar, Product Details of C9H10O2, the main research area is wood Sherry vinegar aging; Ageing; Colour; Sensory analysis; Vinegar; Volatile compounds; Wood.

The present study has consisted on the monitoring of Sherry vinegar during a whole year ageing in American oak, French oak, Spanish oak and chestnut barrels in order to determine the suitability of alternative wood types other than American oak for the ageing of this type of vinegar. Thirty-two volatile compounds were quantified, CIELab parameters were determined and sensory analyses were carried out during the whole process. The multivariate anal. of the data revealed that the samples that had been aged in Spanish oak barrels were getting more similar to those aged in French oak as the ageing process was progressing. Furthermore, the samples that had been aged in chestnut presented some volatile compounds significantly different from American oak. Finally, although French oak wood transferred the best organoleptic characteristics to Sherry vinegar, Spanish oak and chestnut seemed to be satisfactory alternatives for the ageing process.

Food Chemistry published new progress about Barrels. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Product Details of C9H10O2.

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