Category: 140-11-4

Hua, My published the artcileIdentification of Cytotoxic Flavor Chemicals in Top-Selling Electronic Cigarette Refill Fluids, Formula: C9H10O2, the main research area is epithelial cell flavor chem electronic cigarette refill fluid cytotoxicity.

We identified the most popular electronic cigarette (EC) refill fluids using an Internet survey and local and online sales information, quantified their flavor chems., and evaluated cytotoxicities of the fluids and flavor chems. “”Berries/Fruits/Citrus”” was the most popular EC refill fluid flavor category. Twenty popular EC refill fluids were purchased from local shops, and the ingredient flavor chems. were identified and quantified by gas chromatog.-mass spectrometry. Total flavor chem. concentrations ranged from 0.6 to 27.9 mg/mL, and in 95% of the fluids, total flavor concentration was greater than nicotine concentration The 20 most popular refill fluids contained 99 quantifiable flavor chems.; each refill fluid contained 22 to 47 flavor chems., most being esters. Some chems. were found frequently, and several were present in most products. At a 1% concentration, 80% of the refill fluids were cytotoxic in the MTT assay. Six pure standards of the flavor chems. found at the highest concentrations in the two most cytotoxic refill fluids were effective in the MTT assay, and ethyl maltol, which was in over 50% of the products, was the most cytotoxic. These data show that the cytotoxicity of some popular refill fluids can be attributed to their high concentrations of flavor chems.

Scientific Reports published new progress about Cytotoxicity. 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

Afifi, Sherif M. published the artcileGas Chromatography-Mass Spectrometry-Based Classification of 12 Fennel (Foeniculum vulgare Miller) Varieties Based on Their Aroma Profiles and Estragole Levels as Analyzed Using Chemometric Tools, Application of Benzyl acetate, the main research area is Foeniculum fennel classification aroma estragole chemometrics GC MS.

Fennel (Foeniculum vulgare Miller) is a popular aromatic plant native to the Mediterranean basin and cultivated worldwide that is valued for the nutritional and health benefits of its fruits. Headspace solid-phase microextraction of 12 fennel accessions of cultivated (F. vulgare subsp. vulgare) and wild forms (F. vulgare subsp. piperitum) of different origins was carried out for assessing their volatile distribution. Fifty-four volatiles were identified, with ethers amounting for the major class at ca. 52-99% attributed to the abundance of (E)-anethole and estragole. Several subsp. vulgare accessions proved to be excellent sources of the chief aroma (E)-anethole (95.9-98.4%), whereas high levels of estragole at ca. 72% were observed in subsp. piperitum from Minia and Khartoum and must be considered in the safety assessment of fennel. Other volatile classes were detected including ketones, esters, aldehydes, alcs., and hydrocarbons (monoterpenes, sesquiterpenes, and diterpenes). Fenchone exceeded 15% of the total volatiles in some fennel specimens, linked to a conspicuous bitter aftertaste. The members of subsp. piperitum were more enriched in monoterpene hydrocarbons with sabinene found exclusively in these, while subsp. vulgare comprised a higher content of ethers. Principle component anal. determined isoterpinolene as a special component in subsp. piperitum. In all specimens from the same group, estragole was the most distinguished volatile compound according to the findings from orthogonal partial least squares-discriminant anal. The highest estimated estragole levels were detected in subsp. piperitum from Minia at 89.8 mg/g. This comparative study provides the first comprehensive insight into volatile profiling of 12 fennel fruit varieties.

ACS Omega published new progress about Chemometrics. 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

Zhou, Yan published the artcileIdentification of Volatile Components in Tea Infusions by Headspace-Programmed Temperature Vaporization-Gas Chromatography-Mass Spectrometry (HS-PTV-GC-MS) with Chemometrics, Category: esters-buliding-blocks, the main research area is tea Volatile Component Mass Spectrometry.

In this work, the two-step headspace (HS) technique was applied to determine the actual volatile compositions of tea infusions. In order to eliminate the influence of water vapor to the gas chromatog.-mass spectrometry (GC-MS) anal. and enable the capability to determine the volatile compounds in water base samples, a programed temperature vaporizer (PTV) was employed for the addnl. pre-concentration of thee analytes. While using the reported method, the volatile compounds were retained by the absorbent packed in the PTV, while the water vapor was directly removed through the purge valve. Then the retained volatile compounds were splitlessly injected into the GC column, which means that very low detection limits were achieved with the newly developed method. The obtained results demonstrated that the reported protocol possessed excellent repeatability and stability for volatile compound determination, and a total of 94 volatile compounds were identified from 28 teas. Multivariate data anal. was performed to obtain insights into the relationship between volatile compounds composition of the teas and their types. The volatiles composition of tea was shown to be closely related to the processing techniques adopted. Furthermore, the characteristic volatile compounds of each tea type were also illustrated. All of the results demonstrated that the presented method is a reliable approach to analyze and discriminate various beverages.

Analytical Letters published new progress about Chemometrics. 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

McAdam, K. G. published the artcileA Combined Study of Headspace Volatiles using Human Sensory, Mass Spectrometry and Chemometrics, Quality Control of 140-11-4, the main research area is smokeless tobacco product volatile compound sensory perception chemometrics.

Abstract: Smokeless tobacco products (STPs) are widely used in certain parts of the world, yet there is limited understanding of how they are consumed, particularly the impact of chemosensory characteristics on their use. In order to develop an understanding of the drivers of STP use and product acceptability we conducted both human sensory panel testing and chem. analyses on a range of STPs. Free-sorting paired odor testing using sensory panellists identified similarities and clear differences between eleven different STPs. Headspace volatiles, analyzed by headspace solid-phase microextraction gas chromatog. mass spectrometry (HS-SPME-GC-MS), identified 20 to 70 components depending upon the STP. Key differences in headspace volatiles were found between STPs. For example, the headspace of Skoal Bandits Wintergreen was dominated by Me salicylate, while Marlboro Spice consists of a more complex profile including pinene, nicotine, eugenol and cymene. Chemometric Target Factor Anal. (TFA) and Hierarchical Cluster Anal. (HCA) of chem. and sensory data was used to deduce chem. drivers of sensory perceptions. The chemometric strategy used showed that headspace anal. is a complementary screening tool to sensory anal. in classification studies. This study is generic with applications across various product sectors that require routine human sensory panel evaluation.

Scientific Reports published new progress about Chemometrics. 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

Farcuh, Macarena published the artcileSensory, physicochemical and volatile compound analysis of short and long shelf-life melon (Cucumis melo L.) genotypes at harvest and after postharvest storage, HPLC of Formula: 140-11-4, the main research area is sensory descriptive analysis Cucumis melo harvest postharvest storage; Cucumis melo L.; Flavor; Fruit quality; HS-SPME-GC–MS; Postharvest storage; Sensory descriptive analysis; Volatiles.

Flavor is a key attribute defining melon fruit quality and driving consumer preferences. We characterized and compared fruit ripening patterns (ethylene, respiration), physicochem. properties (rind/flesh color, firmness, soluble solids, acidity), aroma volatiles, and flavor-related sensory attributes in seven melon genotypes differing in shelf life capacity. Fruits were evaluated at optimal maturity and after storage for six days at 5°C plus one day at room temperature Total volatile content increased after storage in all genotypes, with esters being dominant. Shorter shelf-life genotypes, displaying a sharper climacteric phase, correlated with fruity/floral/sweet flavor-related descriptors, and with esters, sulfur-containing compounds and a terpenoid. Longer shelf-life types were associated with firmness, green and grassy aroma/flavor and aldehydes. Multivariate regression identified key volatiles that predict flavor sensory perception, which could accelerate breeding of longer shelf-life melons with improved flavor characteristics.

Food Chemistry: X published new progress about Cucumis melo. 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

Kende, Aniko published the artcileHigh throughput quantitative volatile profiling of melons with silicone rod extraction – thermal desorption – GC-MS for plant breeding line selection, SDS of cas: 140-11-4, the main research area is volatile compound melon silicone rod extraction GC MS; Flavor profiling; GC–MS; Line selection; Marker assisted breeding; Melon; Plant breeding; Silicone rod extraction; Thermal desorption; Volatiles.

Volatile compounds determine the aroma of fruits, giving their unique flavor characteristics. The aim of many plant breeding projects is to improve the consumers’ flavor experience when eating fresh produce. Large scale breeding trials produce thousands of samples which need volatile profiling amongst other phenotypes. Despite this interest, current methods have limitations: sampling unsuitable for field conditions, high cost and the inherent issue of highly variable data, which can hinder interpretation. We introduced a simple and robust sampling methodol. based on silicone rod extraction, thermal desorption gas chromatog. – mass spectrometry (GC-MS) to address these issues. We used differentiated calibration standards to generate quant. data for metabolites of varying abundance. The method was used to profile 327 melons with high sensitivity (0.05-10 ng/mL, compound dependent), good reproducibility (7%) and differentiate melon varieties based on their volatile profile. The data were then used for line selection for a desired flavor profile.

Food Chemistry published new progress about Cucumis melo. 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

Lecholocholo, Nkamo published the artcileInfluence of different rootstocks on quality and volatile constituents of cantaloupe and honeydew melons (Cucumis melo. L) grown in high tunnels, SDS of cas: 140-11-4, the main research area is Cucumis rootstock volatile; Antioxidant activity; Chemometric approach; Cucumis melo; Grafting; Volatile compounds.

Two rootstock crosses of sweet melon and watermelon (Cucurbita moschata x Cucurbita maxima hybrids), ‘Kickstart’ and ‘Carnivor’, grafted onto four melon cultivars (cantaloups; ‘Majestic’, ‘Hunter’, ‘Honeygoal’ and ‘Honeyval’) were evaluated for quality, phytonutrient composition and volatile compounds in the 2020 and 2021 growing season at two harvests. Grafted fruits showed higher SSC/TA ratio, and antioxidant scavenging activity. Grafted ‘Majestic/Carnivor’ and ‘Honeyval/ Carnivor’ melons significantly increased the ascorbic acid content than the controls. ‘Majestic/Carnivor’ melons showed the highest β- carotene and lutein than the controls. PLS-DA score plots discriminated the grafted cantaloupes and honeydew melons from controls based on the concentration of volatile compounds Hexyl acetate and hexadecane resp. discriminated the grafted cantaloups and honeydew melons from ungrafted fruits. ‘Carnivor’ rootstocks showed higher expression of volatiles in the grafted cantaloupes and honeydew melons in the heat map. Panellists preferred Majestic/Carnivor’ and ‘Honeyval/ Carnivor’ melons.

Food Chemistry published new progress about Cucumis melo. 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

Barman, Monica published the artcileDehydrated jasmine flowers obtained through natural convective solar drying retain scent volatiles and phenolics – A prospective for added-value utility, Formula: C9H10O2, the main research area is protocatechuic caffeic vanillic acid jasmine flower solar drying.

Although season-specific, Jasminum spp. are cultivated com. for their sweet-scented flowers and their postharvest utility in various value-added products. However, to ensure year-round availability of quality floral biomass, jasmines are to be dehydrated and stored. In the present study, we attempted to dehydrate fresh jasmine flowers using a custom-made natural convective solar drying and compared the outcome with four widely used drying methods namely, sun drying, shade drying, oven drying and freeze drying. Subsequently, the retention capacities of scent volatiles and phenolics in dehydrated flowers of Jasminum auriculatum and J. sambac were compared. Total phenolic contents (TPC) were found to be high in both freeze dried and natural convective dried samples whereas the antioxidant capacity was high in natural convective dried samples. Phenolic acids viz. protocatechuic acid, vanillic acid, and caffeic acid were detected; these phenolic acids were shown to retain in higher amount in natural convective dried samples. Further, freeze and convective-dried flowers were also shown to retain maximum contents of scent volatiles. These observations suggest that custom-made low-cost natural convective solar dryer could be explored at large scale to obtain good quality dried flowers of Jasminum spp. for added-value utility.

Industrial Crops and Products published new progress about Antioxidants. 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

Amoush, Osama A. A. published the artcileAntioxidant and immunostimulant responses in rainbow trout (Oncorhynchus mykiss) fed with cherry stem extract, Computed Properties of 140-11-4, the main research area is Oncorhynchus stem glutathione peroxidase lipid peroxidation methanol catalase.

We examined antioxidant enzyme activities, immune response, blood parameters and growth performance of rainbow trout fed with different doses of cherry stem (CS) aqueous methanolic extract Four different feeds containing CS extract in different doses, 0% (control), 0.1 (0.1% CS), 0.5 (0.5% CS) and 1% (1% CS), as treatment feeds were prepared Fish were fed with the diets for 60 days. The results showed that superoxide dismutase (SOD) activity was significantly increased on 20th and 60th days in all CS-treated fish groups. On 40th day, only 0.1% CS fish group had an elevated SOD activity compared with that of control (p < 0.05). Catalase (CAT) was significantly increased on 20th day of the study in 0.1 and 0.5 CS-treated groups compared with control and this increase was observed in all treatment groups on 40th day. However, in all fish groups, CAT was significantly decreased on 60th day. Glutathione peroxidase (GPx) was increased on 20th day in 0.1% CS fish group and in all treatment groups on the 60th day. G6PDH showed no significant difference at the end of experiment compared to the control. Similar result to that of G6PDH was obtained on lipid peroxidation Haematocrit values of all the CS-treated fish groups were significantly increased at the end of the study. Growth did not differ among fish groups. This indicated that 0.1% and 0.5% CS could be used as the dietary supplementation in rainbow trout. Aquaculture Research published new progress about Antioxidants. 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

Inarejos-Garcia, Antonio M. published the artcileAuthentication of Commercial Powdered Tea Extracts (Camellia sinensis L.) by Gas Chromatography, SDS of cas: 140-11-4, the main research area is tea extract Camellia catechin liquid gas chromatog.

The popularity and increasing demand for botanicals is correlated with the growth of nutraceuticals and new functional products on the market. Unfortunately, also fraudulent practices are increasing. In quality control, standardized powd. tea extracts (Camellia sinensis L. Kuntze) are usually analyzed by colorimetry or liquid chromatog. A complementary gas chromatog. method was explored for its potential to deliver characteristic volatile profiles. Nineteen com. available powd. tea extracts of different standardizations were compared with certified tea leaves. Experiments under different preprocessing and processing conditions showed that raw material temperature and storage can affect the volatile composition Severe adulteration and falsification issues were identified. Some com. products did not show the characteristic Camellia sinensis profile at all. Unexpected compounds, such as organic solvents, synthetic antioxidants and intermediates of the catechin synthesis, were found in considerable amounts The demonstrated volatile profiling of powd. tea extracts provided information on safety, authenticity and product quality.

ACS Food Science & Technology published new progress about Antioxidants. 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