Category: 140-11-4

Tian, Qirui published the artcileIn situ complex coacervation supported by self-coated polydopamine interlayer on uniform-sized essential oils droplet, Related Products of esters-buliding-blocks, the main research area is coacervation polydopamine coated essential oils droplet.

Essential oils (EOs) are common additives in daily products by virtue of their olfactory, physicochem., and biol. characteristics. However, EOs are physicochem. unstable and susceptible to degradation or loss, leading to limited shelf life and inadequate efficacy. Herein we propose a new bi-layered encapsulation structure in combination with complex coacervation and self-coating of polydopamine (PDA) on membrane emulsified mono-dispersion of EOs droplets. A mono-dispersed EOs emulsion stabilized by nonionic surfactants was produced by membrane emulsification, wherein the EOs droplets were applied as soft templates to deposit a superficial PDA layer. Under alk. conditions, gelatin (GE) was bound to the PDA layer and further applied as in situ coacervation sites for gum Arabic (GA). Structural identification and morphol. observation proved the successful preparation of bi-layered EOs capsules. Compared with traditional complex coacervation strategies, current novel bi-layered capsules showed significantly improved structural stability, thermal stability, providing better protection of EOs with sustained release properties. Moreover, the encapsulation efficiency and loading content were both proved higher for the bi-layered system. The first report on PDA-coating onto surfactants-absorbed macroemulsion droplets also provides an in-depth insight into applying PDA as versatile intermediate functional biomaterials.

Journal of Colloid and Interface Science published new progress about Bilayer films. 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

Chen, Jianhua published the artcileBurkholderia cenocepacia ETR-B22 volatile organic compounds suppress postharvest grey mold infection and maintain aroma quality of tomato fruit, SDS of cas: 140-11-4, the main research area is Burkholderia cenocepacia volatile organic suppress postharvest gray mold infection.

Microbial volatile organic compounds (VOCs) are effective biofumigants for controlling postharvest fruit decay. We evaluated the postharvest biofumigation efficacy of the VOCs produced by Burkholderia cenocepacia ETR-B22 for alleviating tomato fruit gray mold and its impact on the fruit quality. The results demonstrated that the VOCs inhibited the hyphal growth and spore germination of pathogen Botrytis cinerea and caused hyphal cell death. Postharvest biofumigation with VOCs significantly decreased disease incidence, disease index, and weight loss of tomato fruit. The antifungal efficacy of the VOCs was affected by growth media substrates, inoculation volume, and concentration Among the analyzed VOC components, di-Me trisulfide was most effective in inhibiting B. cinerea. Biofumigation with VOCs produced by ETR-B22 delayed the deterioration of the nutrition quality of tomato fruit. Metabolomics anal. revealed that the aromatic metabolite profile of postharvest tomato fruit was well-maintained after fumigation with ETR-B22 VOCs. Therefore, B. cenocepacia ETR-B22 VOCs could be used as useful biofumigants for extending postharvest tomato fruit shelf life and controlling gray mold disease.

LWT–Food Science and Technology published new progress about Biofungicides. 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

Hamad, Younis K. published the artcileActivity of plant extracts/essential oils against three plant pathogenic fungi and mosquito larvae: GC/MS analysis of bioactive compounds, Synthetic Route of 140-11-4, the main research area is Fusarium Tectona Rhizoctonia Culex essential oil larvicidal antifungal.

Certain natural products extracted from different parts of medicinal and aromatic plants were examined for their antifungal activity against three plant pathogenic fungi, Fusarium oxysporum, Rhizoctonia solani, and Alternaria solani, and insecticidal activity against mosquito larvae (Culex pipiens). Acetone extract of Tectona grandis showed the highest antifungal activity against R. solani and A. solani with EC50 values of 118 and 294μg/mL, resp. The highest larvicidal activity was displayed by the essential oils of Ocimum basilicum and Eucalyptus gomphocephala with LC50 value of 22, and 30 mg/L, resp. By gas chromatog.- mass spectrometry (GC/MS) anal. 3-allylguaiacol (65.8%) and eugenol acetate (46.6%) were the main compounds in Syzygium aromaticum methanolic extract and essential oil, resp. The main compound in T. grandis acetone extract was cyclohexylpentyl oxalate (8.7%); its water extract contained (E)-4,4-dimethyl-2-pentene (51.1%); E. gomphocephala branch oil contained p-cymene (28.8%); Euphorbia paralias leaf extract contained 1βH-romneine (26.3%); the seed extract contained α-linolenic acid, TMS (15.2%); Punica granatum extract contained furfural (32.1%); and O. basilicum essential oil contained estragole (65.9%). Thus, extracts from the tested plants can be used as natural biofungicides to manage diseases caused by F. oxysporum, R. solani, and A. solani. Addnl., these extracts show potential la rvicide activities against mosquito larvae.

BioResources published new progress about Biofungicides. 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

Sukkanon, Chutipong published the artcileCananga odorata (Magnoliales: Annonaceae) essential oil produces significant avoidance behavior in mosquitoes, Quality Control of 140-11-4, the main research area is Cananga essential oil repellent Culex Aedes Anopheles; Aedes ; Culex ; excito-repellency ; Anopheles; repellent.

Essential oil of Cananga odorata Hook. F. & Tomson is a source of insect repellent, but contact irritancy and noncontact repellency actions that stimulate insect’s avoidance behavior (escape away from chem. source after direct phys. contact or without making phys. contact, resp.) have not been investigated. Therefore, an excito-repellency test chamber was used for measuring avoidance behavior of four insectary-reared mosquito species (Diptera: Culicidae) that escape from esposure to four concentrations (0.5, 1.0, 2.5, and 5.0% volume/volume) of C. odorata oil. The oil strongly repelled both Culex quinquefasciatus Say (85-97% escape) and Anopheles minimus Theobald (97-99%) at high concentrations (2.5-5.0%). For Anopheles dirus Peyton & Harrison and Aedes aegypti (L.), highest repellency (64 and 39% escape, resp.) was demonstrated at 2.5% concentration For contact irritancy, the oil produced relatively high percent escape found in Cx. quinquefasciatus (90-100% escape) and An. minimus (83-100%). Whereas moderate contact irritancy was observed against An. dirus (40-50% escape) and Ae. aegypti (51-59%). The percent escape was then adjusted with repellency to estimate the effect of contact irritancy alone. We found that highest contact irritancy was presented at 0.5% concentration against An. minimus (67% escape). Knockdown and toxic actions were only found in Anopheles mosquitoes at 5.0% concentration The results revealed that An. minimus and Cx. quinquefasciatus were more prone to be repelled by C. odorata oil. Detailed anal. of oil identified primary compounds as Me benzoate (14.6%), α-gurjunene (12.8%), p-methyl-anisole (11.3%), and benzyl acetate (9.9%). Further investigations are needed to assess excito-repellency actions of these compounds alone or in combination.

Journal of Medical Entomology published new progress about Aedes aegypti. 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

Senaweera, Sameera published the artcileDecarboxylative Acetoxylation of Aliphatic Carboxylic Acids, Synthetic Route of 140-11-4, the main research area is photocatalytic decarboxylative acetoxylation aliphatic carboxylic acid copper acetate.

Organic mols. bearing acetoxy moieties are important functionalities in natural products, drugs, and agricultural chems. Synthesis of such mols. via transition metal-catalyzed C-O bond formation can be achieved in the presence of a carefully chosen directing group to alleviate the challenges associated with regioselectivity. An alternative approach is to use ubiquitous carboxylic acids as starting materials and perform a decarboxylative coupling. Herein, we report conditions for a photocatalytic decarboxylative C-O bond formation reaction that provides rapid and facile access to the corresponding acetoxylated products. Mechanistic investigations suggest that the reaction operates via oxidation of the carboxylate followed by rapid decarboxylation and oxidation by Cu(OAc)2.

Journal of Organic Chemistry published new progress about Acetoxylation. 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

Sabarish, R. published the artcileSynthesis, characterization and evaluations of micro/mesoporous ZSM-5 zeolite using starch as bio template, Recommanded Product: Benzyl acetate, the main research area is zeolite esterification benzyl alc acetic acid starch template.

We report a simple and economical method to synthesis hierarchical ZSM-5 zeolite using a natural polymer, soluble starch, as a mesotemplate. The synthesized samples were characterized with X-ray diffraction, Fourier transform IR spectroscopy, field emission SEM, transmission electron microscopy, nitrogen sorption, ammonia temperature-programmed desorption and thermogravimetric anal. The crystallinity and Mordenite Framework Inverted structure of the samples was confirmed by X-ray diffraction and Fourier transform IR spectroscopy anal. SEM and transmission electron microscopy images revealed the presence of mesopores in the synthesized samples. The nitrogen adsorption/desorption results of the hierarchical samples have been found to be in agreement with the SEM and transmission electron microscopy results and support the development of mesoporosity. The acidity of the hierarchical zeolite was studied using ammonia temperature-programmed desorption. The thermogravimetric anal. confirmed the thermal stability of the synthesized samples up to 750°C. The catalytic activities of the modified and unmodified zeolites were specifically tested for the esterification of acetic acid with benzyl alc. The results indicate that the hierarchical ZSM-5 catalyst offers a better catalytic yield (76%) than the unmodified systems.

SN Applied Sciences published new progress about Esterification. 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

Vemula, Madhu published the artcileIdentification of calcium carbide-ripened sapota (Achras sapota) fruit by headspace SPME-GC-MS, Application of Benzyl acetate, the main research area is Achras calcium carbide toluene fruit ripening SPME GC MS; Post-harvest ripening; artificial ripening; calcium carbide; ethylene; gas chromatography �mass spectrometry; sapodilla fruits; sapota fruits; solid-phase microextraction.

The effect of post-harvest ripening by ethylene and calcium carbide was studied by headspace solid-phase microextraction gas chromatog. mass spectrometry (HS-SPME-GC-MS) method. Sapota (sapodilla) fruits were ripened with ethylene gas, tech. grade calcium carbide and pure calcium carbide ripeners and the samples were homogenised after complete ripening. The samples were subjected to HS-SPME-GC-MS and the obtained results showed the presence of various alcs., aldehydes, acids, ketones and esters which were commonly present in the samples. The fruit samples ripened with tech. grade calcium carbide showed the presence of 3,5-dimethyl-1,2,4-trithiolane isomers, which can be used as markers to identify sapota fruits ripened with tech. grade calcium carbide. The tech. grade calcium carbide contains divinyl sulfide which might have been transformed into the trithiolane isomers. These isomers were not observed in the fruits ripened with pure calcium carbide and also with ethylene gas. Hence the formation of trithiolane residues may be attributed to the presence of divinyl sulfide impurity present in calcium carbide and its conversion due to the action of ethylene releasing enzymes present in the fruits.

Food Additives & Contaminants, Part A published new progress about Fruit ripening. 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

Deuscher, Zoe published the artcileVolatile compounds profiling by using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS). The case study of dark chocolates organoleptic differences, Product Details of C9H10O2, the main research area is volatile compound dark chocolate organoleptic proton transfer TOF MS; CovSel; PLS-DA; PTR-ToF-MS; VOCs; chocolate; classification; profiling.

Direct-injection mass spectrometry (DIMS) techniques have evolved into powerful methods to analyze volatile organic compounds (VOCs) without the need of chromatog. separation Combined to chemometrics, they have been used in many domains to solve sample categorization issues based on volatilome determination In this paper, different DIMS methods that have largely outperformed conventional electronic noses (e-noses) in classification tasks are briefly reviewed, with an emphasis on food-related applications. A particular attention is paid to proton transfer reaction mass spectrometry (PTR-MS), and many results obtained using the powerful PTR-time of flight-MS (PTR-ToF-MS) instrument are reviewed. Data anal. and feature selection issues are also summarized and discussed. As a case study, a challenging problem of classification of dark chocolates that has been previously assessed by sensory evaluation in four distinct categories is presented. The VOC profiles of a set of 206 chocolate samples classified in the four sensory categories were analyzed by PTR-ToF-MS. A supervised multivariate data anal. based on partial least squares regression-discriminant anal. allowed the construction of a classification model that showed excellent prediction capability: 97% of a test set of 62 samples were correctly predicted in the sensory categories. Tentative identification of ions aided characterization of chocolate classes. Variable selection using dedicated methods pinpointed some volatile compounds important for the discrimination of the chocolates. Among them, the CovSel method was used for the first time on PTR-MS data resulting in a selection of 10 features that allowed a good prediction to be achieved. Finally, challenges and future needs in the field are discussed.

Journal of Mass Spectrometry published new progress about Dark chocolate. 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

Chen, Qincao published the artcileAroma formation and dynamic changes during white tea processing, Related Products of esters-buliding-blocks, the main research area is aroma compound white tea withering drying; Amino acid; Aroma; GC × GC-TOFMS; Glycosidically bound volatile; White tea.

The formation of and dynamic changes in aroma during white tea processing have not previously been systematically investigated. In this study, advanced comprehensive two-dimensional gas chromatog.-time-of-flight mass spectrometry was employed to investigate the mechanism of white tea aroma formation. A total of 172 volatiles were identified and mainly comprising endogenous volatiles, which displayed diverse change trends during the withering period. In this process, free aroma precursor amino acids and glycosidically bound volatiles (GBVs) were found to contribute to the formation of white tea aroma, with the differential expression of aroma-related key genes accounting for various accumulation of endogenous volatiles and GBVs. In addition, the drying was also shown to play an important role in the formation of white tea aroma. Our study provides the first characterization of white tea aroma formation and establishes a theor. basis for quality control during white tea processing operations.

Food Chemistry published new progress about Drying process. 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

Utrilla-Vazquez, Marycarmen published the artcileAnalysis of volatile compounds of five varieties of Maya cocoa during fermentation and drying processes by Venn diagram and PCA, Formula: C9H10O2, the main research area is volatile compound maya cocoa during fermentation drying processes; 2-Heptanone (PubChem CID: 8051); 2-Methylbutanal (PubChem CID: 7284); 2-Nonanone (PubChem CID: 13187); Acetophenone (PubChem CID: 7410); Benzeneacetaldehyde (PubChem CID: 998); Benzonitrile (PubChem CID: 7505); Cocoa beans; Criollo and Trinitario; Fermented and unfermented; Furfural (PubChem CID: 7362); Isobutyl benzoate (PubChem CID: 61048); Trimethylpyrazine (PubChem CID: 26808); Volatile profile, aromatic quality; β-Myrcene (PubChem CID: 31253).

Fermented cocoa beans can be described as a complex matrix that integrates the chem. history of beans, their processing, and environmental factors. This study presents an anal. that aims to identify volatile compounds of five varieties of fine-aroma cocoa types. The cocoa types studied were Carmelo, Rojo Samuel, Lagarto, Arcoiris, Regalo de Dios, that grow in the Maya lands of Chiapas, Mexico. Profile of volatile compounds was obtained from each cacao type during fermentation and drying process. This profile of volatile compounds also was compared with beans unfermented, using a statistical anal. of Venn diagram and a multivariate Anal. of Principal Components (PCA). One hundred nine different compounds were identified by SPME-HS GC-MS, these compounds mainly related to desirable aromatic notes generated by esters, aldehydes, ketones, and alcs. The differences in chem. composition of the volatile compounds were associated mainly with the process and not to cocoa varieties. Fermented dry cocoa beans showed a higher content of esters, aldehydes, pyrazines, alcs., some acids, and furans where Lagarto (CL), Rojo Samuel (CR), and Regalo de Dios (TRD) cocoas type showed a more interesting aromatic profile. On the other hand, as expected dry unfermented cocoas presented a few numbers of aroma compounds, in the five cacao types, where alcs., ketones and hydrocarbons predominated.

Food Research International published new progress about Drying process. 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