Category: 140-11-4

Valentini, Francesca published the artcileA stoichiometric solvent-free protocol for acetylation reactions, Formula: C9H10O2, the main research area is acetylation reaction stoichiometric solvent free protocol; acetic anhydride; acetylation; alcohols; isopropenyl acetate; phenols; sustainability; thiols; thymol.

Considering the remarkable relevance of acetylated derivatives of phenols, alcs., and aryl and alkyl thiols in different areas of biol., as well as in synthetic organic chem., a sustainable solvent-free approach to perform acetylation reactions is proposed here. Acetylation reactions are classically performed using excess of acetic anhydride (Ac2O) in solvent-free conditions or by eventually working with stoichiometric amounts of Ac2O in organic solvents; both methods require the addition of basic or acid catalysts to promote the esterification. Therefore, they usually lead to the generation of high amounts of wastes, which sensibly raise the E-factor of the process. With the aim to develop a more sustainable system, a solvent-free, stoichiometric acetylation protocol is, thus, proposed. The naturally occurring phenol, thymol, can be converted to the corresponding-biol. active-ester with good yields, in the presence of 1% of VOSO4. Interestingly, the process can be efficiently adopted to synthesize other thymyl esters, as well as to perform acetylation of alcs. and aryl and alkyl thiols. Remarkably, a further improvement has been achieved replacing Ac2O with its greener alternative, isopropenyl acetate (IPA).

Frontiers in Chemistry (Lausanne, Switzerland) published new progress about Acetylation. 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

Barnes, Christopher published the artcileOrigins of N-formylmethamphetamine and N-acetylmethamphetamine in methamphetamine produced by the hydriodic acid and red phosphorus reduction of pseudoephedrine, Synthetic Route of 140-11-4, the main research area is forensic pseudoephedrine hydriodic acid red phosphorus methamphetamine.

FMA and AMA are suspected to be trace byproducts in methamphetamine (MA) produced from pseudoephedrine using the Nagai reaction. FMA is an intermediate in the synthesis of MA using the Leuckart reaction. However, as there is the possibility that FMA is a byproduct of the Nagai reaction, the significance of FMA as an indicator of the Leuckart reaction has been debated. It is therefore important to establish whether AMA and especially FMA are byproducts of the Nagai reaction and thus establish their significance as synthetic route markers. From the work presented here, FMA is a byproduct of the Nagai reaction but the mechanism by which FMA arises could be not determined AMA was also shown to be a byproduct of the Nagai reaction, most likely due to reaction between MA and phenyl-2-propanone (P-2-P), itself a byproduct of the Nagai reaction. Furthermore, during GC anal. of Nagai reaction products, MA has been shown to react with P-2-P or Et acetate in the injector to form AMA. Caution is recommended if the relative abundance of AMA and/or FMA are used as a basis for determining whether MA samples have a common source or not. Furthermore, it is clear that FMA cannot be considered to be a route-specific byproduct for the Leuckart reaction – it is the abundance of FMA in a reaction mixture or profile, not simply its presence, that points to the involvement of the Leuckart reaction.

Forensic Chemistry published new progress about Acetylation. 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

Pantawane, Amit Ravindra published the artcileMild and Efficient Tunable Bronsted Acidic Ionic Liquid Catalyzed O-Acetylation and O-Trimethylsilylation with Trimethylsilyl Acetate (TMSOAc) and Hexamethyldisilazane (HMDS), Quality Control of 140-11-4, the main research area is Bronsted acidic ionic liquid acetylation trimethylsilylation trimethylsilyl acetate hexamethyldisilazane.

This report discloses a mild and efficient O-acetylation using easily accessible TMSOAc as a novel acetyl reagent and O-trimethylsilylation using HMDS for various alcs. catalyzed by tunable Bronsted acidic ionic liquids (TBAILs). Imidazolium-based TBAILs were prepared by a two-step atom-economic reaction and acidities measured by using UV-visible spectroscopy. Both protections for alcs. were accomplished at room temperature with good to excellent yields, while the products and TBAILs were separated by simple work-up for O-silylation and column chromatog. for O-acetylation. Notably, with the simple post-process, TBAILs catalyst in this solvent free method easily recovered and recycled several times without significant degradation

Catalysts published new progress about Acetylation. 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

Hommes, Arne published the artcileAerobic oxidation of benzyl alcohol in a slug flow microreactor: Influence of liquid film wetting on mass transfer, Quality Control of 140-11-4, the main research area is oxidation benzyl alc slug microreactor film wetting mass transfer.

Homogeneous Co/Mn/Br catalyzed aerobic oxidation of benzyl alc. in acetic acid to benzaldehyde was performed in polytetrafluoroethylene microreactors operated under slug flow at temperatures up to 150° and pressures up to 5 bar. Depending on the bubble velocity and length, a wetted or dewetted slug flow was observed, characterized typically by a complete or partially wetting liquid film around the bubble body. The latter flow suffered from a limited interfacial area for mass transfer. Experiments at temperatures up to ∼90° were under kinetic control given no product yield difference under wetted and dewetted slug flows and were used to establish a simplified kinetic expression (first order in benzyl alc. and zero order in oxygen). This allows to develop a mass transfer model combined with an instantaneous reaction regime that well described the exptl. results at higher temperatures where mass transfer was limiting in the dewetted slug flow.

AIChE Journal published new progress about Liquid films. 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

Pinheiro, Maisa P. published the artcileModulation of Lecitase properties via immobilization on differently activated Immobead-350: Stabilization and inversion of enantiospecificity, Recommanded Product: Benzyl acetate, the main research area is Lecitase Ultra immobilization glutaraldehyde epoxide.

Lecitase Ultra (Leci) was immobilized on Immobead-350 (IB-350) activated with epoxy (EPO), amino-divinylsulfone (DVS) or amino-glutaraldehyde (GLU) groups. Leci-GLU had 27% more activity vs. p-nitro-Ph butyrate (p-NPB) than Leci-EPO, after 3 h of immobilization using 100 mg of enzyme/g of support (immobilization yield was 84.1%, expressed activity vs. p-NPB was around 10%), the covalent immobilization was show for Leci-GLU and Leci-DVS. After 10 consecutive cycles of p-NPB hydrolysis, its activity remained unaltered. Leci-GLU was the most stable preparation at 65°C and pH 7 (29 folds more stable than the free enzyme) and in the presence of 30% acetonitrile at 30°C and pH 7 (almost 2 folds more stable than the free enzyme). Very interestingly, the activity vs. Me mandelate and synthesis of benzyl acetate was quite high. Although the other biocatalysts had preference for the S-Me mandelate, Leci-GLU preferred the R-isomer at pHs 5 (VR/VS = 6.6) and 7 (VR/VS = 3.5). In the enzymic synthesis of benzyl acetate, the most active biocatalyst was also Leci-GLU (2.1 U/mg), being almost 2 folds more active than Leci-DVS. According to the results, it was concluded that the Lecitase immobilization on IB-350 using different chemistries greatly influenced its catalytic properties.

Process Biochemistry (Oxford, United Kingdom) published new progress about Optimization. 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

Bezerra, Rayanne M. published the artcileA new heterofunctional support for enzyme immobilization: PEI functionalized Fe3O4 MNPs activated with divinyl sulfone. Application in the immobilization of lipase from Thermomyces lanuginosus, Application In Synthesis of 140-11-4, the main research area is Thermomyces lanuginosus Fe3O4 lipase immobilization; Divinyl sulfone; Immobilization; Lipase from Thermomyces lanuginosus; Multipoint covalent attachment; Superparamagnetic nanoparticles.

Lipase from Thermomyces lanuginosus(TLL) was immobilized onto a novel heterofunctional support, divinyl sulfone (DVS) superparamagnetic nanoparticles (SPMNs) functionalized with polyethyleneimine (PEI). Particle size and zeta potential measurements, elemental anal., X-ray powder diffraction, magnetic measurements, and IR spectroscopy anal. were used to characterize the TLL preparations At pH 10, it was possible to achieve 100% of immobilization yield in 1 h. The immobilization pH gives TLL preparations with different stabilities; indeed the TLL preparation immobilized at pH 5.0 was the most stable during the thermal inactivation at all pH values. For the hydrolysis of racemic Me mandelate, the nanobiocatalysts immobilized at pH 5.0 and blocked with ethylenediamine (EDA) and ethanolamine (ETA) obtained good enantioselectivities (68% and 72%, resp.) with high catalytic activities in the reaction medium at pH 7.0. The operational stability of the systems was evaluated in the esterification reaction of benzyl alc., obtaining up to 61% conversion after the seventh reaction cycle. These results show that SPMN@PEI-DVS support is a robust strategy for the easy and rapid recovery of the nanobiocatalyst by applying a magnetic field, showing great potential for industrial applications.

Enzyme and Microbial Technology published new progress about Optimization. 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

Ji, Xueao published the artcileInitial fungal diversity impacts flavor compounds formation in the spontaneous fermentation of Chinese liquor, Safety of Benzyl acetate, the main research area is sequence Aspergillus Chinese liquor fermentation flavor acetic acid nonalactone; Fermented food; Metabolic function; Metabolic succession; Microbial diversity; Microbial succession; Succession distance.

Microbiota plays an important role in flavor compounds formation during food fermentation However, the role of initial microbial diversity in regulating flavor compounds formation is still unclear. Here, we used high-throughput amplicon sequencing and structural equation modeling to reveal the effect of initial microbial diversity on final metabolic diversity in Chinese sesame flavor-type liquor fermentation The results showed that the initial fungal diversity pos. impacted fungal succession (R = 0.74, P < 0.001). The longest fungal succession distance (0.054) was observed at the highest initial fungal diversity (38.580). Moreover, fungal succession pos. affected metabolic succession (R = 0.71, P < 0.001), and the metabolic succession pos. promoted the metabolic diversity (R = 0.68, P < 0.001). In addition, the longest succession distance of fungi (0.054) led to the longest succession distance of metabolites (0.065), and resulted in the highest metabolic diversity (0.409), that was significantly higher than the lowest metabolic diversity (0.219) (P < 0.05). Finally, a simulative fermentation experiment verified the significant and pos. effect of initial fungal diversity on final metabolic diversity (R2 = 0.52, P < 0.05) in liquor fermentation These results indicated the importance of initial fungal diversity for promoting flavor compounds formation. This work provides insights into improving flavor compounds formation by controlling initial fungal diversity in food fermentation, and it will be beneficial for improving the quality of fermented foods. Food Research International published new progress about Acetobacter. 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

Patel, S. H. published the artcileA temporal view of the water kefir microbiota and flavor attributes, Name: Benzyl acetate, the main research area is flavor water kefir microbiota temporal view.

Water kefir is a fermented beverage often produced in a household setting through the inoculation of a microbial community (water kefir grains) into a sugar rich solution To date, a detailed understanding of how this community evolves during the fermentation, and the resulting impact on the final beverage flavor has not been elucidated. To address this metagenomics, flavor anal. and sensory science were used to resolve the temporal evolution of a model water kefir. We observed that the diversity of the water kefir studied is relatively unique, being dominated throughout the fermentation by the gluconic acid producer Zymomonas mobilis. We describe the metagenome-assembled genome of two likely new Curvibacter species, that is mostly found in the liquid fraction. Finally, we show that, in addition to Z. mobilis, members of the Bifidobacterium, Acetobacter and Saccharomyces species as well as former members of the Lactobacillus genus, were the main contributors to flavor. Water kefir has become an increasingly attractive alternative natural beverage for consumers, while also serving as an interesting model to enhance our understanding of microbial communities consisting of eukaryotes and prokaryotes. By integrating metagenomics, chem. profiling and sensory evaluation, we illustrate and clarify the dynamic nature of water kefir fermentations In addition to elucidating its detailed temporal diversity, we also highlight the potential flavor and sensory contributions of the different microbial members of the community. These combined findings represent a significant milestone in the understanding of water kefir microbiol. while also paving the way for the development of defined starter cultures that can enable the manufacture of a beverage which reproduces the main attributes of a traditionally brewed water kefir.

Innovative Food Science & Emerging Technologies published new progress about Acetobacter. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Name: Benzyl acetate.

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

Izquierdo-Canas, P. M. published the artcileEffect of fermentation temperature on volatile compounds of Petit Verdot red wines from the Spanish region of La Mancha (central-southeastern Spain), Quality Control of 140-11-4, the main research area is volatile compound Petit Verdot red wine fermentation.

The aim of this work was to research the relationship between volatile composition of Petit Verdot red wines and the fermentation temperature Winemaking process was carried out at 17°C, 21°C, and 25°C temperatures Solid-phase extraction (SPE) and gas chromatog.-mass spectrometry (GC-MS) were used to analyze volatile compounds The odor activity values (OAVs) from the different compounds were classified into seven odorant series that describe the aroma profile (fruity, floral, green/fresh, sweet, spicy, fatty, and other odours). The value of each aromatic series was obtained by adding the OAVs of the volatile compounds to each series. The volatile composition was significantly affected by the temperature of the fermentation In general, the increase in the fermentation temperature of La Mancha Petit Verdot red wines from 17 to 25°C produced an increase in the concentration of volatile aroma compounds The highest aroma contributions to Petit Verdot wine were fruity, sweet and floral series, followed by fatty and spicy series, regardless of fermentation temperature The highest values of aromatic series were found in wines fermented at 21°C. The results of this work show that changes in the fermentation temperature of wines can have a significant impact on their volatile compound profile.

European Food Research and Technology published new progress about Fermentation. 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

Nedele, Ann-Kathrin published the artcileReduction of aldehydes with green odor in soy products during fermentation with Lycoperdon pyriforme and analysis of their degradation products, Synthetic Route of 140-11-4, the main research area is Lycoperdon soy protein odor phenyl acetic acid heptanal fermentation; (E)-2-nonenal (PubChem CID: 5283335); (E,E)-2,4-decadienal (PubChem CID: 5283349); Basidiomycetes; Fermentation; Gas chromatography–mass spectrometry-olfactometry (GC-MS-O); Green aldehydes; Hexanal (PubChem CID: 6184); Hexanoic acid (PubChem CID: 8892); Hexanol (PubChem CID: 8103); Off-flavor reduction; Soy products.

Soy products are rejected by Western consumers because of their green and beany off-aroma. The off-aroma profiles of typical soy products (soy drink and soy protein isolate) were analyzed and forty-five regions imparting green and beany odor impressions were perceived after application of direct immersion-stir bar sorptive extraction coupled with gas chromatog.-mass spectrometry-olfactometry. After a fermentation of 28 h with Lycoperdon pyriforme the intensity of the off-aroma was reduced. Accordingly, thirteen and fourteen of the thirty-five quantified compounds were significantly decreased after fermentation of soy drink and soy protein isolate, resp. The major off-aroma contributors, aldehydes, were reduced during fermentation and their degradation products were analyzed. The following bio-pathways were suggested (i) saturated aldehydes were reduced to the corresponding alcs. with increased odor threshold, leading to less intense sensorial perception, and (ii) di-unsaturated aldehydes did not form any odor-active substance in the volatile spectrum. Both of the phenomena explained the decreased sensorial perception of the off-aroma.

Food Research International published new progress about Fermentation. 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