Category: 140-11-4

Herrera, Pablo published the artcileEffect of the type of wood used for ageing on the volatile composition of Pedro Ximenez sweet wine, Safety of Benzyl acetate, the main research area is wood sweet wine aging guaiacol benzyl acetate; Pedro Ximénez; SBSE; ageing; sweet wine; volatile compounds; wood.

The present study investigated the volatile composition of a Pedro Ximenez sweet wine that had been aged in barrels made of different types of wood (Spanish oak, French oak, American oak and chestnut) and subjected to different degrees of toasting (medium toasting and intense toasting). The analyses were carried out using stir bar sorptive extraction gas chromatog.-mass spectrometry after validation of the matrix in this case. Good values of linearity, precision, limits of detection and limits of quantification were obtained for the 36 compounds studied, six of which were identified for the first time in Pedro Ximenez (Pr acetate, cis-3-hexenyl acetate, benzyl acetate, guaiacol, trans-whiskeylactone and 4-ethylguaiacol). The volatile composition of the samples varied as the ageing process progressed, and higher volatile concentrations were obtained in samples aged in barrels that had been intensely toasted compared to in those with medium toasting. A multivariate statistical study allowed the samples to be correctly classified according to ageing time, wood toasting and the type of wood used for ageing. The organoleptic anal. performed on the Pedro Ximenez sweet wine samples resulted in differences between the wines aged in the different types of wood during the early weeks of ageing, and scarce differences towards the end of the study period. At the end of the process, all of the wines were better valued and wines aged in medium toasted barrels were the best rated by the panel of judges for all four woods under investigation. This fact could indicate the suitability of alternative woods for the ageing of Pedro Ximenez sweet wines.

Journal of the Science of Food and Agriculture published new progress about Barrels. 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

Jankovic, Bojan published the artcileCharacterization analysis of Poplar fluff pyrolysis products. Multi-component kinetic study, Application of Benzyl acetate, the main research area is Poplar fluff pyrolysis thermal conversion structural property.

This paper describes the pyrolysis of Poplar fluff (from Populus alba) using online apparatus, and carbonization process at 850 °C using the fixed bed reactor. Characteristics of pyrolysis products were examined Elemental and chem. analyses were shown that Poplar fluff has higher energy content characterized by increased content of fibrous structure (particularly cellulose). Independent parallel reactions model very well describes devolatilization process. It was found that increased amount of extractives can significantly affect on increased release of light gaseous products, but declining hydrocarbons, mostly the alkanes. Liquid product is mainly composed of phenolics, aldehydes, acids, esters and ketones. The carbonization process produces the great abundance of polycyclic aromatic hydrocarbons (PAH’s), where naphthalene is the most abundant. Mechanism for PAH’s formation was suggested. This study represents the first step in a much wider and more comprehensive way in thermal conversion processes of this type of fuel.

Fuel published new progress about Biomass. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Application of Benzyl acetate.

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

Scott, Gabrielle published the artcileExploring Plant Performance, Fruit Physicochemical Characteristics, Volatile Profiles, and Sensory Properties of Day-Neutral and Short-Day Strawberry Cultivars Grown in Texas, Computed Properties of 140-11-4, the main research area is strawberry cultivar volatile profile sensory physicochem Texas; Fragaria × ananassa; Texas strawberry; descriptive sensory analysis; strawberry cultivation; strawberry flavor; strawberry volatiles.

To assist increasing annual acreage of Texas-grown (U.S.A.) strawberries, it is essential to select cultivars with excellent plant and fruit quality characteristics suitable to the diverse environments. This study assessed multiple traits of 10 strawberry cultivars grown under high tunnels. A significant difference (p ≤ 0.05) was observed for all traits, which possessed a wide variability of metabolites. Plant anal. (number of live plants, plant vigor, and harvest yield) indicated that the yield ranged from 226 to 431 g/plant, pos. correlated to plant vigor. Fruit physicochem. characteristic anal., including red color (absorbance at 500 nm) and taste-associated indicators [°Brix, titratable acidity (TA), and total soluble solids (TSS)/TA], showed that °Brix and TSS/TA ranged from 8.0 to 12.9 and from 9.1 to 15.3, resp. More than 300 volatiles were identified using solid-phase microextraction-gas chromatog.-mass spectrometry, and total volatiles varied 1.5 times with high variance of individual compounds between cultivars. Descriptive sensory anal. indicated that strawberry flavor was pos. associated with sensory attributes of sweetness, jammy, fruity, buttery, fresh, and creamy while neg. related to bitterness, astringency, and sourness. Partial least squares regression indicated that strawberry flavor was highly correlated with sweet taste and volatile composition No specific relationship between these traits and day-neutral or June-bearing varieties was identified. Ideal cultivars for Texas growing conditions with superior and balanced flavor qualities were Albion, Sweet Charlie, Camarosa, Camino Real, and Chandler.

Journal of Agricultural and Food Chemistry published new progress about Acidity. 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

Shao, Yuanyang published the artcileExploration on varying patterns of morphological features and quality of armeniacae semen amarum in rancid process based on colorimeter, electronic nose, and GC/MS coupled with human panel, COA of Formula: C9H10O2, the main research area is armeniacae semen amarum colorimeter electronic nose GCMS; armeniacae semen amarum; colorimeter; electronic nose; gas chromatography–mass spectrometry; human panel.

In recent years, the domestic and international trade volumes of Chinese medicinal materials (CMMs) keep increasing. By the end of 2019, the total amount of exported CMMs reached as high as US $1.137 billion, while imported was US $2.155 billion. A stable and controllable quality system of CMMs apparently becomes the most important issue, which needs multifaceted collaboration from harvesting CMMs at a proper season to storing CMMs at a proper temperature However, due to imperfect storage conditions, different kinds of deteriorations are prone to occur, for instance, get moldy or rancid, which not only causes a huge waste of CMM resources but also poses a great threat to clin. medication safety and public health. The key issue is to quickly and accurately distinguish deteriorated CMM samples so as to avoid consuming low-quality or even harmful CMMs. However, some attention has been paid to study the changing quality of deteriorated CMMs and a suitable method for identifying them. In this study, as a medicine and food material which easily becomes rancid, armeniacae semen amarum (ASA) was chosen as a research objective, and exptl. ASA samples of different rancidness degrees were collected. Then, various kinds of anal. methods and technologies were applied to explore the changing rules of ASA quality and figure out the key indicators for the quality evaluation of ASA in the rancid process, including the human panel, colorimeter, electronic nose, and GC/MS. This study aims to analyze the correlation between the external morphol. features and the inner chem. compounds, to find out the specific components from ”quant. change” to ”qual. change” in the process of ”getting rancid,” and to discover the dynamic changes in the aforementioned key indicators at different stages of rancidness. The results showed since ASA samples began to get rancid with the extension of storage time, morphol. features, namely, surface color and smell, changed significantly, and the degree of rancidness further deepened at the same time. Based on macroscopic identification accomplished via the human panel, ASA samples with varying degrees of rancidness were divided into four groups. The result of colorimeter anal. was in agreement with that of the human panel, as well as the determination of the amygdalin content and peroxide value. Moreover, there were obvious differences in the amygdalin content and peroxide value among ASA samples with different rancidness degrees. With a higher degree of rancidness, the content of amygdalin decreased, while the peroxide value increased significantly. The rancidness degree of ASA has a neg. correlation with the amygdalin content and a pos. correlation with the peroxide value. The newly discovered nonanal and 2-bromopropiophenone in rancid ASA samples may be the key components of ”rancidity smell,” and these two components would be the exclusive components that trigger ”quant. change” to ”qual. change” in the process of rancidness of ASA. This study sheds light on studying the internal mechanism of ”rancidness” of CMMs and provides an important basis for the effective storage and safe medication of easy-to-get rancid herbs, and it also plays an important foundation for the establishment of a stable and controllable quality system for CMMs.

Frontiers in Pharmacology published new progress about Apricot. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, COA of Formula: C9H10O2.

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

Yue, Yuanyuan published the artcileTemplate free synthesis of hierarchical porous zeolite Beta with natural kaolin clay as alumina source, Application In Synthesis of 140-11-4, the main research area is synthesis hierarchical porous zeolite Beta natural kaolin clay; acetic acid benzyl alc esterification catalyst.

A template free synthesis route was developed for the synthesis of hierarchical zeolite Beta from a natural layered aluminosilicate mineral kaolin. Detailed study on the crystallization of zeolite Beta established the optimized synthesis condition, and the synthesized hierarchical Beta zeolite was fully studied by XRD, IR, SEM, TEM, BET, NH3-TPD, Py-IR and NMR techniques. The characterization results reveal that the hierarchical Beta zeolite possesses good crystallinity, bimodal pore architecture, large surface area, big pore volume, high acid site concentration and excellent hydrothermal stability. An improved catalytic performance was achieved in hierarchical Beta zeolite for the esterification of acetic acid with benzyl alc., and the high activity and selectivity in this zeolite are mainly attributed to the presence of mesopores for accelerating the intraparticle diffusion rate of both reactant and product. This novel synthesis methodol. provides a low-cost and environmentally-benign way for the preparation of hierarchical Beta zeolite, which could serve a sustainable platform of large-scale production of hierarchical zeolite for practical application.

Microporous and Mesoporous Materials published new progress about Acidity. 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

Bai, Jing published the artcileSynthesis of High-Density Components of Jet Fuel from Lignin-Derived Aromatics via Alkylation and Subsequent Hydrodeoxygenation, Recommanded Product: Benzyl acetate, the main research area is jet fuel synthesis lignin derived aromatic.

High-d. polycyclic alkanes prepared from lignocellulose biomass are an important substitute for fossil fuels. Here, we reported a synthesis strategy in that lignin-derived phenol and benzyl acetate were used to synthesize jet fuel-range high-d. alkanes. Benzylphenols (C13-oxygenated compounds) were synthesized through the alkylation reaction of phenol and benzyl acetate over a montmorillonite (MMT) catalyst. The lewis acid site of MMT is favorable for the formation of the benzyl cation, promoting the alkylation reaction. Under the conditions of 140°C and 2 h, the yield of alkylation products reaches 70%. Subsequently, the hydrodeoxygenation (HDO) of alkylation products was conducted over a 5 wt % Pd/C catalyst, and the yield of 85% hydrocarbons was obtained. Perhydrofluorene and dicyclohexylmethane were the dominant components in the HDO products. The d. and heating values of HDO products were 0.956 g/cm3 and 38.9 MJ/L, resp.

ACS Sustainable Chemistry & Engineering published new progress about Acidity. 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

Duran-Soria, Sara published the artcileExploring Genotype-by-Environment Interactions of Chemical Composition of Raspberry by Using a Metabolomics Approach, SDS of cas: 140-11-4, the main research area is Rubus idaeus genotype chem composition metabolomics; anthocyanins; berry; ellagitannins; environment; flavor; fruit quality; nutritional value; volatiles.

Promoting the consumption of fruits is a key objective of nutrition policy campaigns due to their associated health benefits. Raspberries are well appreciated for their remarkable flavor and nutritional value attributable to their antioxidant properties. Consequently, one of the objectives of present-day raspberry breeding programs is to improve the fruit′s sensory and nutritive characteristics. However, developing new genotypes with enhanced quality traits is a complex task due to the intricate impacts genetic and environmental factors have on these attributes, and the difficulty to phenotype them. We used a multi-platform metabolomic approach to compare flavor- and nutritional-related metabolite profiles of four raspberry cultivars (′Glen Ample′, ′Schönemann′, ′Tulameen′ and ′Veten′) grown in different European climates. Although the cultivars appear to be better adapted to high latitudes, for their content in soluble solids and acidity, multivariate statistical analyses allowed us to underscore important genotypic differences based on the profiles of important metabolites. ′Schönemann′ and ′Veten′ were characterized by high levels of anthocyanins and ellagitannins, resp., ′Tulameen′ by its acidity, and ′Glen Ample′ for its content of sucrose and β-ionone, two main flavor contributors. Our results confirmed the value of metabolomic-driven approaches, which may foster the development of cultivars with enhanced health properties and flavor.

Metabolites published new progress about Acidity. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, SDS of cas: 140-11-4.

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

Budak, Nilguen H. published the artcileThe changes of physicochemical properties, antioxidants, organic, and key volatile compounds associated with the flavor of peach (Prunus cerasus L. Batsch) vinegar during the fermentation process, Synthetic Route of 140-11-4, the main research area is Prunus cerasus fermentation organic volatile compound antioxidant physicochem property; ORAC; geraniol; key aroma compounds; linalool; peach vinegar; peach wine; phenylacetic acid; ɣ-decalactone.

Peach is a delicious food preferred by consumers and widely used in the manufacture of peach juice, peach juice concentrate, peach jam, dried fruit, puree, etc. Alternatively, peach can be used in the production of vinegar. In this study, peach vinegar was produced as an alternative to other industrial products produced from peach. In this study, it was determined that the TPC content and ORAC value of peach vinegar were higher than those of peach juice and peach wine. In addition, the major contributor compounds to the aroma profiles of the samples were the γ-decalactone, linalool, and geraniol compounds for the peach juice; the ethanol, -decalactone, phenylacetic acid, acetic acid, 2-phenylethanol, Et decanoate, the linalool, and the decanoic-acid for the peach wine; and the -decalactone, phenylacetic acid, acetic-acid, phenethyl-acetate, and isovaleric acid for the peach vinegar. It is thought that the results of this study will pave the way for the widespread production of vinegar from peach, which has pos. effects on health, is rich in volatile aroma components, and has a high potential to be preferred. Furthermore, this study is the first detailed study so far on peach vinegar. Practical applications : In this study, it was aimed to produce vinegar as a new and alternative foodstuff product from peach fruit which was normally processed as fresh or/ dried fruit, fruit juice, puree, and canned fruit by the industry. An alternative idea was created for the use of peach fruit, which has a short shelf life. In the study, the antioxidant capacity, organic compounds, and volatile compounds associated with aroma profile of peach vinegar during the fermentation process were determined Moreover, the changes of these compounds were monitored during the fermentation process. The results of the study are a guide for the usability of peach fruit as a raw material in the production of peach vinegar, which has potentially pos. effects on health, is rich in volatile aroma components, and has a high potential to be preferred. Furthermore, this study is the first detailed study on peach vinegar.

Journal of Food Biochemistry published new progress about Acidity. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Synthetic Route of 140-11-4.

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

Picinelli Lobo, Anna published the artcileAromatic, olfactometric and consumer description of sweet ciders obtained by cryo-extraction, Recommanded Product: Benzyl acetate, the main research area is sweet cider cryo extraction; 2-Phenylethyl acetate (PubChem CID:7654); Check-All-That-Apply; Consumers; Decanoic acid (PubChem CID:2969); Ethyl 2-Methylbutyrate (PubChem CID:24020); Ethyl decanoate (PubChem CID:8048); Ethyl octanoate (PubChem CID:7799); Ethyl tetradecanoate (PubChem CID:31283); Ice cider; Isoamyl acetate (PubChem CID:31276); Malus domestica; Octanoic acid (PubChem CID:379); Saccharomyces bayanus.

Nine ciders obtained by cryo-extraction were analyzed for chem., olfactometric and sensory characteristics. Three types of ice apple juices and three autochthonous yeast strains were evaluated. The quant. volatile profile is mainly influenced by the apple juice. Regarding the olfactometric profiles of the ice ciders, 23 odorants not previously found in Spanish still ciders, and described as sweet, spicy, fruity and floral were observed Among these, it is worth mentioning 5 high-b.p. compounds found in an olfactometric zone where heavy, phenolic odours predominate in still ciders. The sensory descriptions obtained by Check-All-That-Apply classified the ice ciders mainly by their sweet taste and smoothness, these attributes being the most influential in the assessment of the overall quality of the ciders. The most highly valued ciders were described as the sweetest, most fruity ones, in agreement with their having the highest values for the ratio between total sugars and total acidity.

Food Chemistry published new progress about Acidity. 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

Sam, Faisal Eudes published the artcileComparison between Membrane and Thermal Dealcoholization Methods: Their Impact on the Chemical Parameters, Volatile Composition, and Sensory Characteristics of Wines, COA of Formula: C9H10O2, the main research area is thermal dealcoholization volatile composition; alcohol-free wine; chemical parameters; dealcoholization; membrane; non-alcoholic wine reverse osmosis; sensory characteristics; vacuum distillation; volatile compounds.

Over the last few years, the dealcoholization of wine has piqued the interest of winemakers and researchers. Phys. dealcoholization methods are increasingly used in the dealcoholization of wines because they can partially or completely reduce the alc. content of wines. This study aimed to compare the chem. parameters, volatile composition and sensory quality of white, rose and red wines dealcoholized by two phys. dealcoholization reverse osmosis (RO) and vacuum distillation (VD) at 0.7% volume/volume ethanol. RO and VD effectively reduced the ethanol concentration in all wines to the required 0.7% volume/volume, but also significantly affected most chem. parameters. The pH, free sulfur dioxide, total sulfur dioxide, and volatile acidity decreased significantly due to dealcoholization by RO and VD, while reducing sugars and total acidity increased significantly. VD resulted in higher color intensity, which was perceptible in dealcoholized rose and red wines, while RO caused notable color differences in dealcoholized white and red wine fractions. RO were richer in esters (more Et esters and isoamyl acetate), higher alcs., organic acids, terpenics and C13-norisoprenoids, and carbonyl compounds, while wines dealcoholized with VD had lower levels of these volatile compounds, which may reflect both the loss of esters into the distillate during evaporation and condensation (in the case of VD) and a shift in the chem. equilibrium responsible for ester formation and hydrolysis after ethanol removal. β-damascenone exhibited the highest OAV in all wines, however, losses equal to 35.54-61.98% in RO dealcoholized fractions and 93.62% to 97.39% in VD dealcoholized fractions were observed compared to the control wines. The predominant aroma series in the original and dealcoholized wines were fruity and floral but were greatly affected by VD. Sensory evaluation and PCA showed that dealcoholization by RO improved the fruity and floral notes (in rose and red wines), color intensity, sweetness, viscosity, and aroma intensity better than dealcoholization by VD, while VD mainly enhanced the color of the dealcoholized wines. Both methods increased the acidity of the resp. dealcoholized wines. Nevertheless, RO dealcoholized wines achieved higher acceptance by the panelists than VD dealcoholized wines. Therefore, RO may be a better method for producing dealcoholized (0.7% volume/volume) wines with minimal impact on aroma and sensory quality.

Membranes (Basel, Switzerland) published new progress about Acidity. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, COA of Formula: C9H10O2.

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