Category: 140-11-4

Chi, Yunyang published the artcileChemical Composition and Antioxidant Activity of Essential Oil of Chinese Propolis, Name: Benzyl acetate, the main research area is propolis essential oil antioxidant; antioxidant activity; bioactive compounds; essential oil; flavors and fragrances; propolis.

The chem. composition and in vitro antioxidant activity of the essential oil of propolis (EOP) collected from 25 locations in China was investigated. Steam-distillation extraction was used to extract the EOP, and chem. composition was identified by GC/MS. The antioxidant activities of EOP were also measured. The result showed that a total of 406 compounds were detected in EOP. The major compounds of Chinese EOP were cedrol, γ-eudesmol, benzyl alc., phenethyl alc., 2-methoxy-4-vinylphenol, 3,4-dimethoxystyrene and guaiol. Principal component anal. revealed the significant correlation between EOP compositions and their origins, and certain correlation was detected between EOP and their color. Linear discriminant anal. showed that 88% and 84% of the propolis samples were predicted correctly as the groupings identified by climatic zone and the color, resp. Furthermore, the differences of antioxidant activities of EOP were significant. EOP of Shandong had the strongest antioxidant activities, whereas EOP of Guangdong, Yunnan and Hunan showed the poorest.

Chemistry & Biodiversity published new progress about Antioxidants. 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

Chen, Xiao-Yue published the artcilepara-Selective arylation and alkenylation of monosubstituted arenes using thianthrene S-oxide as a transient mediator, Product Details of C9H10O2, the main research area is biaryl preparation.

Using thianthrene S-oxide (TTSO) as a transient mediator, para-arylation and alkenylation of mono-substituted arenes was demonstrated to get biaryls via a para-selective thianthrenation/Pd-catalyzed thio-Suzuki-Miyaura coupling sequence under mild conditions. This reaction featured a broad substrate scope, and functional group and heterocycle tolerance. The versatility of this approach was further demonstrated by late-stage functionalization of complex bioactive scaffolds, and direct synthesis of some pharmaceuticals, including Tetriprofen, Ibuprofen, Bifonazole, and LJ570.

Chemical Communications (Cambridge, United Kingdom) published new progress about Alkenylation. 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

Slavova, Tatiana G. published the artcileEncapsulation of fragrances and oils by core-shell structures from silica nanoparticles, surfactant and polymer: Effect of particle size, SDS of cas: 140-11-4, the main research area is encapsulation fragrance oil silica nanoparticle surfactant polymer.

Oils and fragrances can be encapsulated by using composite shells of silica nanoparticles, polymer and surfactant (potassium oleate). The template for the creation of the core-shell structure is a particle stabilized (Pickering) emulsion. The surfactant adsorbs on the nanoparticles and leads to their reversible hydrophobization and adsorption on the oil/water interface. The outer layer of the self-assembled shell represents a layer from crosslinked polymer. The procedure of encapsulation is simple and includes single homogenization by ultrasound of the formulation that contains all ingredients together. The produced capsules have mean radius in the range between 2 and 11μ. By order of magnitude and trend, the capsule size follows the law of limited coalescence with respect to the dependence on nanoparticle size and concentration The composite structure of the shells leads also to dependence on the concentrations of added polymer and surfactant. The produced microcapsules are stable when rinsed with pure water of pH in the range 3 – 10. However, if dispersed in water of pH > 11, the microcapsules are destabilized and release their cargo, i.e., they are pH-responsive. Various fragrances and oils, such as limonene, citronellol, benzyl acetate, and sunflower seed oil were encapsulated. The developed methodol. could find applications in any field, in which reversible encapsulation of oily substances is needed.

Colloids and Surfaces, A: Physicochemical and Engineering Aspects published new progress about Encapsulation. 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

Corsini, Lara published the artcileCharacterization by gas chromatography-olfactometry of the most odour-active compounds in Italian balsamic vinegars with geographical indication, Category: esters-buliding-blocks, the main research area is balsamic vinegar odor compound geog GC olfactometry; Aroma; Balsamic vinegars from Modena; Gas chromatography-olfactometry; Geographical indication; Odour-active compounds.

Odor-active compounds in three traditional balsamic vinegars from Modena (TB) and seven balsamic vinegars from Modena (PGI) were determined by gas chromatog.-olfactometry (GC-O) using frequency of detection methodol. (modified frequency, MF, %). The main odor compounds (mean MF > 60%) were 2,3-butanedione (75%), acetic acid (70%), furan-2-carbaldehyde (62%), 1-(furan-2-yl)ethanone (62%), 2-methylpropanoic acid (66%), butanoic acid (78%), 3-methylbutanoic acid (83%), 2-phenylethyl acetate (65%), 2-hydroxy-3-methylcyclopent-2-en-1-one (61%), 2-phenylethan-1-ol (84%), 3-hydroxy-2-methylpyran-4-one (60%), (5-formylfuran-2-yl)methyl acetate (68%), 2-phenylacetic acid (69%) and 4-hydroxy-3-methoxybenzaldehyde (86%). All odor impact compounds were grouped into 7 categories according to their aromatic character: cheesy-butter-lactic, sweet, flower, empyreumatic, fruity, chem. and miscellaneous Balsamic vinegars from Modena showed lower values for the sweet category whereas for the miscellaneous and chem. categories they exhibited higher values than those found in traditional balsamic vinegars from Modena. A principal component anal. showed that both types of vinegars from Modena could be clearly differentiated based on olfactometric data.

Food Chemistry published new progress about Food analysis. 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

Ijichi, Chiori published the artcileMetabolism of odorant molecules in human nasal/oral cavity affects the odorant perception, Product Details of C9H10O2, the main research area is odorant mol nasal oral cavity perception; cross adaptation; enzyme; metabolism; mucus; odorant receptors; olfaction.

In this study, we examined the mode of metabolism of food odorant mols. in the human nasal/oral cavity in vitro and in vivo. We selected 4 odorants, 2-furfurylthiol (2-FT), hexanal, benzyl acetate, and Me raspberry ketone, which are potentially important for designing food flavors. In vitro metabolic assays of odorants with saliva/nasal mucus analyzed by gas chromatog. mass spectrometry revealed that human saliva and nasal mucus exhibit the following 3 enzymic activities: (i) methylation of 2-FT into furfuryl methylsulfide (FMS); (ii) reduction of hexanal into hexanol; and (iii) hydrolysis of benzyl acetate into benzyl alc. However, (iv) demethylation of Me raspberry ketone was not observed Real-time in vivo anal. using proton transfer reaction-mass spectrometry demonstrated that the application of 2-FT and hexanal through 3 different pathways via the nostril or through the mouth generated the metabolites FMS and hexanol within a few seconds. The concentration of FMS and hexanol in the exhaled air was above the perception threshold. A cross-adaptation study based on the activation pattern of human odorant receptors suggested that this metabolism affects odor perception. These results suggest that some odorants in food are metabolized in the human nasal mucus/saliva, and the resulting metabolites are perceived as part of the odor quality of the substrates. Our results help improve the understanding of the mechanism of food odor perception and may enable improved design and development of foods in relation to odor.

Chemical Senses published new progress about Demethylation. 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

Dupeux, Tristan published the artcileCOSMO-RS as an effective tool for predicting the physicochemical properties of fragrance raw materials, Safety of Benzyl acetate, the main research area is fragrance raw material physicochem property.

A predictive tool called COSMO-RS, Conductor-Like Screening Model for Real Solvents, based on quantum chem., dielec. continuum models, electrostatics surface interactions, and statistical thermodn., has been used to predict five key physicochem. properties of raw materials used in perfumery industries. The prediction of b.p. (BP), octanol-water partition coefficient (log P), vapor pressure (VP), water solubility (WS), and Henry′s law constant (HLC) of fragrance mols. has been validated with a reference data set of 166 organic compounds Knowing these properties for a fragrance mol. is essential and being able to predict them precisely can be particularly useful in the development of new mols. or in the replacement of controversial mols. regarding safety issues without compromising the overall hedonic accord. Finally, mapping the vapor pressure vs. the Henry′s law constant and the octanol-water partition coefficient consistently predicts the note class of the mols. useful for release comparison of captives.

Flavour and Fragrance Journal published new progress about Boiling point. 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

Peralta-Ruiz, Yeimmy published the artcileColletotrichum gloesporioides inhibition using chitosan-Ruta graveolens L essential oil coatings: Studies in vitro and in situ on Carica papaya fruit, Recommanded Product: Benzyl acetate, the main research area is Colletotrichum Carica Ruta chitosan essential oil coating inhibition; Decay index; Edible coating; Hyphae; Maturation fruit; Molds; Morphological alterations; Postharvest pathogen.

In this study we assessed the efficacy of chitosan (CHI) (2%) emulsion added with Ruta graveolens L. essential oil (REO) at different concentrations (0.5%, 1.0% and 1.5%) to control C. gloesporioides grows both “”in situ”” and “”in vitro”” in papaya Maradol (Carica papaya L.). In vitro studies showed a decrease on fungal growth (mycelia diameter) with the increase of REO concentration, while 0.5% of REO induce a reduction of 56.42%, REO at 1.0% and 1.5% induced a reduction of 97%. Microscopic anal. showed irreversible deleterious morphol. and ultrastructural alterations as well as changes in conidia morphol., and conidia germination inhibition up to 90%. Among the most abundant REO constituents, 2-Nonanol showed strong antifungal activity followed by 2-Undecanone, Benzyl acetate, 2-Nonanone, 2-Tridecanone and 2-Dodecanone. Studies “”in situ”” on papaya fruit during 12 days at 20°C, showed a reduction of the C. gloesporioides lesion expansion by 50% using CHI-REO 0.5% emulsions and by 100% with treatments of CHI-REO 1.0 and 1.5%, in addition the emulsions were efficacious to reduce the fruit surface microbiota. On the other hand, physicochem. anal. of the papaya fruits demonstrated that CHI-REO emulsions treatment delayed papaya ripening without affecting the organoleptic characteristics. All these results demonstrated for the first time the application of coatings CHI-REO as a postharvest treatment for the control of anthracnose on papaya fruit.

International Journal of Food Microbiology published new progress about Carica papaya. 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

Hao, Ruijie published the artcileIdentification and specific expression patterns in flower organs of ABCG genes related to floral scent from Prunus mume, SDS of cas: 140-11-4, the main research area is Prunus flower ABCG gene expression.

Prunus mume has a unique floral scent feature that can volatilize a large amount of benzyl acetate into the air during flowering. At present, the efficient volatilization mechanism of P. mume floral scent components is still unclear. The volatilization of the key aromatic components in P. mume Caizhi Wufen was explored in different parts of flowers. Our results showed that filaments are the key fragrance-releasing parts of benzyl acetate. Moreover, the volatilization rates of diverse aromatic components were different in several parts. We also identified 130 ABC genes from P. mume, which were divided into eight subfamilies. Among the ABC genes, 55 were PmABCGs, including 24 half-size mol. transporters (white-brown complex, WBC) located on the cell membrane. Combined with RNA sequencing (RNA-seq) anal., most of the ABCG subfamily genes were specifically expressed in flowers. Importantly, they were also WBC genes and expressed high in filaments. Correlation anal. of volatilization rate and the genes expression of PmABCG showed that the volatilization of benzaldehyde and benzyl alc. were highly correlated with PmABCG2, 18, 26, and that of benzyl acetate was highly correlated with PmABCG9, 13 and 23. Therefore, the current study would provide a valuable guide for elucidating the transmembrane transport mechanism of benzenoid volatiles and study further a biol. function of different fragrance-releasing parts of flowers.

Scientia Horticulturae (Amsterdam, Netherlands) published new progress about Cell membrane. 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

Chen, Xinwei published the artcileDesigning nanoporosity in a swollen polymer for the controlled release of a highly volatile fragrance, Product Details of C9H10O2, the main research area is nanoporosity swollen polymer highly volatile fragrance.

Controlling the fragrance release profile, especially the highly volatile top note, can prolong the desired scent of the fragrance. Here, the porosity of a swollen cross-linked polyurethane acrylate (PUA) polymer, which is tuned by the length of a modulator, can influence the evaporation rate of the top note. In particular, the evaporation rate of benzyl acetate (BA), a common top note, is reduced by a factor of 6.5 (from 134 to 17 mg m-2 min-1) when BA is released from the best-performing PUA against a reservoir of BA. The average diameter of an opening in the fragrance-loaded PUA is � nm, as determined by the thermoporosimetry approach. Such a pore size can effectively control the evaporation rate of BA, as predicted by the theor. model, which reveals that a pore diameter of <16 nm is required. Computational modeling reveals the optimal chain length for a modulator used for the sustained released of fragrance, confirming the exptl. data. Finally, BA continues to be released from the PUA matrix for a prolonged period, even after 3 mo, whereas the same quantity of BA would completely evaporate after 1 wk in the absence of PUA matrix. Approx. 50wt% of BA remains after 60 days, making it one of the best techniques in sustaining the release of a top note. Flavour and Fragrance Journal published new progress about Contact angle. 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

Perez-Ramirez, Iza F. published the artcileChemical and sensorial characterization of Tejate, a Mexican traditional maize-cocoa beverage, and improvement of its nutritional value by protein addition, Recommanded Product: Benzyl acetate, the main research area is Tejate maize cocoa beverage nutritional value protein sensorial characterization; Pouteria sapota; Protein-rich beverege; Quararibea funebris; Tejate; Traditional beverage.

Tejate is a Mexican traditional beverage elaborated with nixtamalized maize (Zea mays L.), cocoa (Theobroma cacao L.) beans, cacao flowers (Quararibea funebris), and mamey sapota fruit seeds (Pouteria sapota) that is considered a refreshing drink with satiety properties. Local formulations show a high content of minerals, but a relatively low protein content. The aim of this study was to identify a standardarized formulation but conserving physicochem. and sensorial ethnic identity of traditional Tejate, and to improve its nutritional value with the addition of protein without modifying its sensorial profile. A 24-1 fractional factorial design with central point was used to vary ingredients concentration and the amount of ash used for maize nixtamalization instead of lime (calcium hydroxide) was 75 g/100 g (weight/weight) of wood ashes in 2 L water. The standardized traditional formulation (TF) was selected through a sensory anal. with an expert panel: 20 g of cacao flowers, 30 g of mamey sapota fruit seeds, and 100 g of cocoa beans per kg of maize nixtamalized with 6% of ash. Whey protein concentrate (80% of protein) or soy protein isolate (88% of protein) were added to the TF at 1, 2, and 2.5%. The addition of 1% soy protein isolate increased TF protein content without modifying its physicochem. parameters, and improved the beverage stability during cold storage. The protein-rich Tejate formulation could be used as a functional beverage maintaining its ethnic identity.

Journal of Food Science and Technology (New Delhi, India) published new progress about Antinutrients. 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