Category: 140-11-4

Kujur, Anupam published the artcileFabrication, Characterization, and Antifungal Assessment of Jasmine Essential Oil-Loaded Chitosan Nanomatrix Against Aspergillus flavus in Food System, Related Products of esters-buliding-blocks, the main research area is Aspergillus flavus jasmine essential oil chitosan antifungal food system.

The present study investigated the antifungal and aflatoxin B1 (AFB1) inhibitory efficacy of Jasmine essential oil-loaded in the chitosan nanoparticle (JEO-NP) with probable antifungal and anti-aflatoxin B1 mode of action against Aspergillus flavus. The prepared JEO-NP was characterized through FTIR and XRD. The maximum percent encapsulation efficiency (75.51% weight/weight) and loading capacity (5.65% weight/weight) were found at the 1:1 ratio of chitosan: JEO. The results of thermogravimetric anal. exhibited an increase in thermal stability of JEO-NP compared to the free JEO. The antifungal and AFB1 inhibitory concentration of JEO-NP was found to be 2.5μL/mL against A. flavus, which was lower than free form JEO (3.0μL/mL). Biochem. and in silico approaches revealed the antifungal mechanisms of action of JEO-NP were related to the inhibition in ergosterol biosynthesis, leakage of vital ions (Ca+2, Mg+2, and K+), impairment in carbon substrate utilization, and functioning of the AFB1 regulatory genes (ver-1 and omt A (in silico)) of A. flavus. JEO-NP exhibited free radical scavenging activity through DPPH assay (IC50 1.31μL/mL). The in situ results showed that JEO-NP significantly protects the maize seed samples from A. flavus growth, AFB1 contamination and also preserved its nutritional quality. The absorption, distribution, metabolism, excretion, and toxicity (ADMET) profiling revealed the JEO major components are non-mutagenic, non-hepatotoxic, non-carcinogenic, non-tumorigenic, biodegradable nature, and predicted toxicity (LD50 mg/kg rat) were ranged 3107.01 to 3960.22 mg/kg. The findings revealed that the nanoencapsulation technique could be used to enhance the antifungal efficacy of plant essential oil in the food system.

Food and Bioprocess Technology published new progress about Absorption. 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

Peng, Baoxiang published the artcileExperimental verification of conservatively perturbed equilibrium for a complex non-linear chemical reaction, Safety of Benzyl acetate, the main research area is conservatively perturbed equilibrium nonlinear esterification transesterification reaction kinetics modeling.

The phenomenon of ”conservatively perturbed equilibrium” (CPE) for a complex non-linear chem. system was exptl. verified in a batch reactor in which ethanol and benzyl alc. react with acetic acid producing two different esters and water. Three possible CPE cases, i.e., acetic acid and water unperturbed, ethanol and Et acetate unperturbed, benzyl alc. and benzyl acetate unperturbed, were systematically investigated. For unperturbed substances with initial concentrations of their corresponding equilibrium concentrations, unavoidable extreme values were observed in relaxation to the equilibrium If the unperturbed substances were involved in two reactions, a proper momentary partial equilibrium was not observed at the transient extremum. However, the transient extremum could be an approx. momentary partial equilibrium for the reaction of the unperturbed substance if the rate of some step is insignificant. This fact provides essential information about the detailed mechanism of the complex reaction.

Chemical Engineering Science published new progress about Equilibrium. 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

Wang, Shuyan published the artcileComparison of volatiles in different jasmine tea grade samples using electronic nose and automatic thermal desorption-gas chromatography-mass spectrometry followed by multivariate statistical analysis, Recommanded Product: Benzyl acetate, the main research area is jasmine tea volatile electronic nose ATDGCMS multivariate; Chinese jasmine tea; automatic thermal desorption-gas-chromatography- mass spectrometry (ATD-GC-MS); electronic nose (E-nose); multivariate statistical analysis; tea grade; volatile organic compounds.

Chinese jasmine tea is a type of flower-scented tea, which is produced by mixing green tea with the Jasminum sambac flower repeatedly. Both the total amount and compound of volatiles absorbed from the Jasminum sambac flower are mostly responsible for its sensory quality grade. This study aims to compare volatile organic compound (VOC) differences in authoritative jasmine tea grade samples. Automatic thermal desorption-gas-chromatog.-mass spectrometry (ATD-GC-MS) and electronic nose (E-nose), followed by multivariate data anal. is conducted. Consequently, specific VOCs with a pos. or neg. correlation to the grades are screened out. Partial least squares-discriminant anal. (PLS-DA) and hierarchical cluster anal. (HCA) show a satisfactory discriminant effect on rank. It is intriguing to find that the E-nose is good at distinguishing the grade difference caused by VOC concentrations but is deficient in identifying essential aromas that attribute to the unique characteristics of excellent grade jasmine tea.

Molecules published new progress about Gas sensors. 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

Morales, M. L. published the artcileVolatile metabolites produced by different flor yeast strains during wine biological ageing, Formula: C9H10O2, the main research area is volatile metabolite yeast strain wine biol aging; Flor yeast; GC-MS analysis; Heatmap; Sherry wine; Volatile compound.

Sherry white wine called Fino is produced by dynamic biol. ageing under the action of flor yeasts using traditional practices aimed at ensuring uniform quality and characteristics over time. These kinds of yeasts provide typical sensory properties to Fino wines. Although there are studies of the volatile composition of these wines submitted to biol. ageing in wood barrels, there is a lack of knowledge on the particular volatile profile produced by different flor yeast strains from Sherry zone wineries. For this reason, the aim of this study was to analyze the volatile profiles produced by 15 pure culture flor velum yeasts, with the goal of observing their suitability for obtaining high quality Fino sherry wines. Volatile composition was determined by dual sequential stir bar sorptive extraction, followed by GC-MS anal. All yeast strains studied produced the increase of most acetals, highlighting acetaldehyde diethylacetal which was the compound that most increased. Among terpenes, nerolidol and farnesol underwent remarkable increases. However, results showed that in a month of biol. ageing, significant differences were observed among the volatile metabolites produced by flor yeast strains studied. Only some of them stood out for their high production of volatile compounds characteristic of Sherry Fino wines, which are good candidates for producing starter cultures.

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

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

Yilmaz-Oral, Didem published the artcileThe beneficial effect of clove essential oil and its major component, eugenol, on erectile function in diabetic rats, HPLC of Formula: 140-11-4, the main research area is clove essential oil fertility agent erectile dysfunction; Syzygium aromaticum ; clove; corpus cavernosum; diabetes; erectile dysfunction; eugenol.

Diabetic men are at a higher risk of erectile dysfunction (ED). A tropical plant, clove (Syn. Eugenia caryophyllata, Caryophyllus aromaticus L., Syzygium aromaticum (L.) Merr. & L.M. Perry) from the Myrtaceae family has displayed aphrodisiac activity. The present research aimed to investigate the impacts of clove essential oil (CEO) and the ingredient of CEO, eugenol (E) on ED in diabetic rats. We divided Sprague-Dawley rats into control and diabetic groups. Erectile function was evaluated before and after CEO and E intracavernosal injection. CEO- and E-induced relaxation responses were investigated in isolated corpus cavernosum (CC) using various inhibitors. The intracavernous administration of CEO and E restored erectile responses in diabetic rats. CEO and E induced remarkable relaxation in all groups. CEO- and E-induced relaxation responses were partially inhibited after pre-contraction with KCl. Tetraethylammonium and glibenclamide inhibited the relaxation response to CEO. Glibenclamide inhibited maximum relaxation to E. The inhibitors of nitric oxide synthase (NOS), soluble guanylyl cyclase and nifedipine did not change CEO- and E-induced relaxation responses. The current results suggest that CEO and the major compound of the essential oil, E improved diabetes-induced ED in rats, and CEO caused CC relaxation via K+ channels independently NO signalling pathway.

Andrologia published new progress about Body weight. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, HPLC of Formula: 140-11-4.

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

Ravichandran, Janani published the artcileAn atlas of fragrance chemicals in children’s products, Related Products of esters-buliding-blocks, the main research area is atlas fragrance chem product children potential health concern safety; Chemical regulation; Children’s products; FCCP database; Fragrance chemicals; Network analysis; Skin sensitizing chemicals.

Exposure to environmental chems. during early childhood is a potential health concern. At a tender age, children are exposed to fragrance chems. used in toys and child care products. Although there are few initiatives in Europe and United States towards monitoring and regulation of fragrance chems. in children’s products, such efforts are still lacking elsewhere. Besides there was no systematic effort to create a database compiling the surrounding knowledge on fragrance chems. used in children’s products from published literature. Here, we built a database of Fragrance Chems. in Children’s Products (FCCP) that compiles information on 153 fragrance chems. from published literature. The fragrance chems. in FCCP were classified based on their chem. structure, children’s product source, chem. origin and odor profile. Moreover, we have also compiled the physicochem. properties, predicted Absorption, Distribution, Metabolism, Excretion and Toxicity (ADMET) properties, mol. descriptors and human target genes for the fragrance chems. in FCCP. After building FCCP, we performed multiple analyses of the associated fragrance chem. space. Firstly, we assessed the regulatory status of the fragrance chems. in FCCP through a comparative anal. with 21 chem. lists reflecting current guidelines or regulations. We find that several fragrance chems. in children’s products are potential carcinogens, endocrine disruptors, neurotoxicants, phytotoxins and skin sensitizers. Secondly, we performed a similarity network based anal. of the fragrance chems. in children’s products to reveal the high structural diversity of the associated chem. space. Lastly, we identified skin sensitizing fragrance chems. in children’s products using ToxCast assays. In a nutshell, we present a comprehensive resource and detailed anal. of fragrance chems. in children’s products highlighting the need for their better risk assessment and regulation to deliver safer products for children. FCCP is accessible at: https://cb.imsc.res.in/fccp.

Science of the Total Environment published new progress about Carcinogens. 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

Lebanov, Leo published the artcileComprehensive characterization of ylang-ylang essential oils according to distillation time, origin, and chemical composition using a multivariate approach applied to average mass spectra and segmented average mass spectral data, SDS of cas: 140-11-4, the main research area is ylang essential oil composition mass spectra data multivariate; Average mass spectrum; Gas chromatography mass spectrometry; Multivariate statistical analysis; Quality control; Ylang-ylang essential oil.

Analyses of the complex essential oil samples using gas chromatog. hyphenated with mass spectrometry (GC-MS) generate large three-way data arrays. Processing such large data sets and extracting meaningful information in the metabolic studies of natural products requires application of multivariate statistical techniques (MSTs). From the GC-MS raw data several different input data sets for the MSTs can be created, including total chromatogram average mass spectra (TCAMS), segmented average mass spectra (SAMS) and chem. composition Herein, we compared the performance of MSTs on average mass spectrum based data sets, TCAMS and SAMS, against chem. composition and attenuated total reflectance – Fourier transformation IR (ATR-FTIR) spectroscopy in the evaluation of quality of ylang-ylang essential oils, based on their grade, geog. origin and chem. composition, using principal component anal. (PCA), partial least squares regression (PLS) and discriminatory anal. (PLS-DA). PCA based on TCAMS, SAMS and chem. composition showed clear trends amongst the samples based on increase in grade (distillation time). PLS-DA applied to TCAMS, SAMS and ATR-FTIR discriminated between all geog. origins. Predicted relative abundances of the 18 most important compounds, using PLS regression models on TCAMS, SAMS and ATR-FTIR, were successfully applied to ylang-ylang essential oil quality assessment based on comparison with the ISO 3063:2004 standard, where the SAMS data set showed superior performance, compared to other data sets.

Journal of Chromatography A published new progress about Composition. 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

Kitani, Yuka published the artcileInvestigation of the effect of processing on the component changes of single-origin chocolate during the bean-to-bar process, Recommanded Product: Benzyl acetate, the main research area is chocolate bean bar process quality; Bean-to-bar; Chocolate; Component profiling; Sensory evaluation; Single-origin chocolate.

Chocolate is one of the most popular sweets in the world. In recent years, the bean-to-bar process for chocolate production has attracted global attention. Bean-to-bar is a method of managing the whole production process from cocoa beans to chocolate bars, including single-origin chocolate (SOC). Many manufacturers aim to produce high-quality chocolate to maximize the flavor of cocoa beans. However, chocolate compounds are very complex due to many processes, and there are a limited number of studies on the SOC produced from the bean-to-bar process. Therefore, understanding the effects of processing is important for the growth of the chocolate industry. The objective of this study was to investigate the processing effect on the component changes of SOC during the bean-to-bar process. In this study, the component changes during the bean-to-bar process were monitored using gas chromatog./mass spectrometry (GC/MS). Then, the characteristics of SOC from five regions in Indonesia were further investigated. Lastly, the component profiles were combined with the data obtained from sensory evaluation. Our results showed that the influence of the manufacturing process was greater than that of the difference in the cocoa production area. Moreover, 1-pentanol, raffinose, and heptanoic acid were correlated with sweetness and dairy flavor, whereas glutamic acid, tartaric acid, 3-methyl-2-butanone, mannitol, and Et cinnamate were correlated with bitterness, astringency, and cocoa flavor, which were shown to be affected by fermentation, roasting, and sugar addition This information might provide a basis for improving the chocolate production process and its quality related to the component profiles.

Journal of Bioscience and Bioengineering published new progress about Astringency. 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

Baena, Rayne published the artcileRipening stages and volatile compounds present in strawberry fruits are involved in the oviposition choice of Drosophila suzukii (Diptera: Drosophilidae), Formula: C9H10O2, the main research area is Drosophila Fragaria fruit ripening volatile compound oviposition.

Drosophila suzukii (Diptera: Drosophilidae) is an invasive polyphagous pest that causes economic losses in berry production worldwide. Its damage is caused by the ovipositor used to lay eggs into fruits, which also introduces microorganisms that hasten fruit spoilage and serve as food for larvae, leading to non-marketable fruits. Strawberry cultivars more resistant to D. suzukii can help in the management of this pest. Therefore, the aim of this study was to compare the susceptibility of Albion, Monterrey, and San Andreas, worldwide important strawberry cultivars, to D. suzukii harvested at three ripening stages (epidermis with 50%, 75%, and 100% of red surface). Moreover, fruit volatile compounds and their effect over D. suzukii female and male attraction were identified. Free-choice and non-choice bioassays were carried out to check oviposition preference. Fruit trait effects on oviposition preference were determined Addnl., the volatile organic compounds active in D. suzukii antennas, and their contribution to pest attraction were analyzed. Both, cultivar and ripening stage affected fruit choice in the free-choice bioassay (p < 0.001). More mature fruits (sweeter and less firm) were more oviposited. However, in the no-choice bioassay neither the cultivar nor the ripening stage affected the oviposition choice (p = 0.998). Total amount of volatiles did not explain the oviposition choice, suggesting the relevance of specific volatiles. (±)-Linalool affected D. suzukii females (p = 0.0053) behavior and needs further investigation for being used as an attractant in mass-capture lures, monitoring and toxic baits, and assisting in oviposition control. Crop Protection published new progress about Attractants. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Formula: C9H10O2.

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

Piesik, Dariusz published the artcileInduction of volatile organic compounds in Triticum aestivum (wheat) plants following infection by different Rhizoctonia pathogens is species specific, Related Products of esters-buliding-blocks, the main research area is Triticum Rhizoctonia VOC benzyl acetate hexenal linalool mycelium; Odors; Poaceae; Rhizoctonia spp. pathogens; Triticum aestivum; VOCs; Volatile organic compounds; Wheat.

The most popular means of plant protection is the chem. method, but this control is often connected with the need for repeating chem. treatments. Thus, eco-friendly strategies should be developed where, under the European Green Deal, aromatic plants and their repellent properties seem to constitute a good alternative. In earlier studies, we have shown that insect injury, bacteria infestation and pathogen infection induce plant volatile organic compounds (VOCs) emission, which can provide defensive functions to plants. In this study, Triticum aestivum L.(Poaceae) cv. ′Jenga′ wheat plants were intentionally infected with one of four Rhizoctonia species (R. cerealis, R. solani, R. zeae, and R. oryzae). The soil was inoculated by the pathogens during sowing, whereas shoots were inoculated at stage BBCH 33. In greenhouse experiments, we measured VOCs from wheat 3, 7 and 11 days following stem infestation, or 42 days following soil inoculation of Rhizoctonia spp. VOC emissions were found to be largest on days 7 or 11 post-stem inoculation (>3 days post-stem inoculation >42 days post-soil inoculation). T. aestivum infected by pathogens induced five common green leaf volatiles (GLVs), namely (Z)-3-hexenal = (Z)-3-HAL, (E)-2-hexenal = (E)-2-HAL, (Z)-3-hexen-1-ol = (Z)-3- HOL, (E)-2-hexenol = (E)-2-HOL, (Z)-3-hexen-1-yl acetate = (Z)-3-HAC], six common terpenes (β-pinene = β-PIN, β-myrcene = β-MYR, Z-ocimene = Z-OCI, linalool = LIN, benzyl acetate = BAC, β-caryophyllene = β-CAR), and indole = IND. We found that R. cerealis infested T. aestivum emitted the largest amounts of (Z)-3-HAL and (Z)-3-HAC, while T. aestivum infested by R. solani released the largest amount of LIN (7 or 11 days following stem infestation). VOCs released by the T. aestivum after R. cerealis (AGD I) and R. solani (AG 5) infestations were significantly larger in comparison to R. zeae (WAG-Z) and R. oryzae (WAG-O) for the volatiles (Z)-3-HAL, (E)-2-HAL, (Z)-3-HOL, (E)-2-HOL, (Z)-3-HAC, β-PIN, β-MYR, and LIN. With the exception of (E)-2-HOL, β-MYR, LIN, BAC, β-CAR, the other VOCs were emitted in similar amounts by infected T. aestivum 3 days following stem and soil inoculation. The quantities of induced VOCs were higher at days 7 and 11 than at 3 days post-infection, and greater when T. aestivum was infected with Rhizoctonia on the stem base than through the soil.

Phytochemistry (Elsevier) published new progress about Anastomosis. 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