Category: 140-11-4

Lim, Sooho published the artcileAbdominal contact of fluvalinate induces olfactory deficit in Apis mellifera, Recommanded Product: Benzyl acetate, the main research area is Apis abdomen fluvalinate olfactory cognition; Fluvalinate; Olfactory deficit; Olfactory modulation; Short neuropeptide F; sNPF signaling.

The τ-Fluvalinate (fluvalinate) is a highly selective pyrethroid insecticide compound used for controlling ectoparasitic mites that cause major damages in honey bee colonies. Although honey bees have resistance and low toxicity to this xenobiotic chem., little is known about the effects of this chem. on sensory modulation and behaviors in honey bees. Here we addressed the effect on olfactory cognition at the behavioral, mol., and neurophysiol. levels. First, we found that topical application of fluvalinate to honeybee abdomen elicited somewhat severe toxicity to honey bees. Furthermore, honeybees treated with sublethal doses of fluvalinate showed a significant decrease in olfactory responses. At the mol. level, there was no change in gene expression levels of odorant receptor co-receptor (Orco), which is important for elec. conductivity induced by odorant binding in insects. Rather, small neuropeptide F (sNPF) signaling pathway was involved in olfactory fluctuation after treatment of fluvalinate. This indicates that olfactory deficits by abdominal contact of fluvalinate may stem from various internal mol. pathways in honey bees.

Pesticide Biochemistry and Physiology published new progress about Antennas, apparatus. 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

Molnar, Bela Peter published the artcileDevelopment of a Female-Targeted Lure for the Box Tree Moth Cydalima perspectalis (Lepidoptera: Crambidae): a Preliminary Report, Related Products of esters-buliding-blocks, the main research area is Cydalima bisexual lure flower volatile; Bisexual lure; Flower volatiles; Invasive pest; Pheromone; Trapping.

In this study, we aimed to develop a “”bisexual”” lure to attract both female and male moths. Based on a previous screening bioassay we tested Me salicylate, phenylacetaldehyde and eugenol as potential attractants in different combinations. The trapping results showed that both binary and ternary blends attracted male and female moths. Catches with these blends were comparable to catches with the synthetic pheromone. Subsequently we carried out single sensillum recordings, which proved the peripheral detection of the above-mentioned compounds on male and female antennae. To identify synergistic flower volatiles, which can be also attractive and can increase the trap capture, we collected flower headspace volatiles from 12 different flowering plant species. Several components of the floral scents evoked good responses from antennae of both females and males in gas chromatog.-electroantennog. detection. The most active components were tentatively identified by gas chromatog. coupled mass spectrometry as benzaldehyde, cis-ss-ocimene, (±)-linalool and phenethyl alc. These selected compounds in combination did not increase significantly the trap capture compared to the Me salicylate- phenyacetaldehyde blend. Based on these results we discovered the first attractive blend, which was able to attract both adult male and female C. perspectalis in field conditions.

Journal of Chemical Ecology published new progress about Antennas, apparatus. 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

Zhou, Dandan published the artcileChange of soluble sugars, free and glycosidically bound volatile compounds in postharvest cantaloupe fruit response to cutting procedure and storage, COA of Formula: C9H10O2, the main research area is cantaloupe fruit postharvest storage cutting volatile compound soluble sugar.

In order to investigate the effects of cutting procedure and storage on the changes of sugars and volatiles in postharvest cantaloupe and explore the interactions among sugars, free and bound volatile compounds, two comparative groups were designed in this study (whole fruit stored at 4°C at 0 d vs fresh-cut cantaloupe stored at 4°C at 0 d; fresh-cut cantaloupe stored under 4°C for 0, 1, 3, 5, 7 d). Changes of sugars, free and bound volatiles, β-glucosidase in whole and fresh-cut cantaloupe were determined Results showed that most aldehydes, alcs., esters and ketones in free form exhibited significant enhancements at the early storage period, while most bound volatiles decreased along with the storage. Cutting promoted the decrease of benzaldehyde, nonanal, decanal, 1-octen-3-ol, β-ionone and 3-octanone in bound form, but promoted the emissions of these components in free form correspondingly, which was consistent with the β-glucosidase activity in cantaloupe after cutting process. Bedsides, the in vitro test results indicated that sugars play key roles in the synthesis of bound volatiles in cantaloupe.

Scientia Horticulturae (Amsterdam, Netherlands) published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, COA of Formula: C9H10O2.

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

Muniz, Adriana published the artcileEgg White Partially Substituted with Mushroom: Volatile Aroma Impartment from Mushroom and Impact of Mushroom Type, Proportion, and Cooking Method, Product Details of C9H10O2, the main research area is egg white partially substituted mushroom volatile aroma proportion cooking.

This study investigated volatiles in 16 developed blends, in which egg whites were partially replaced with white and crimini mushrooms (0%, 10%, 20%, and 30%) and then roasted and steamed, resp. A solid-phase microextraction-gas chromatog.-mass spectrometry anal. identified ~50 volatiles in raw egg whites, while the number of volatiles increased to over 70 in steamed and roasted egg whites. Compared to raw egg white, the total volatile abundance did not significantly change, but alcs., ketones, heterocyclic compounds, and sulfurs significantly increased (p ≤ 0.05) in cooked egg whites. When egg whites were substituted with 30% mushrooms, the total volatile abundance increased 8-11 times, compared to egg white alone. The dominant volatiles in the egg white-mushroom blends were aldehydes and alcs. followed by ketones, heterocyclic compounds, and sulfurs. Increases in the mushroom proportions led to a significantly higher peak abundance of all volatiles in the blends except sulfurs. Crimini imparted higher amounts of heterocyclic compounds, and white mushrooms had higher sulfurs. Compared to the steam method, roasting significantly increased pyrazines in the blends. This study demonstrated the contribution of mushroom volatiles to egg whites, three impact factors, and the potential utilization of mushroom in food product development.

ACS Food Science & Technology published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Hu, Kai published the artcileThe effects of cell-cell contact between Pichia kluyveri and Saccharomyces cerevisiae on amino acids and volatiles in mixed culture alcoholic fermentations, Safety of Benzyl acetate, the main research area is Pichia Saccharomyces amino acid wine fermentation; Alcoholic fermentation; Amino acids; Cell-cell contact; Non-Saccharomyces; Wine aroma; Yeast interactions.

This study used a double-compartment fermenter to assess yeast growth, fermentation activity, and aroma production in response to cell-cell contact during mixed culture fermentation of Pinot noir grape must with Pichia kluyveri and Saccharomyces cerevisiae. Furthermore, amino acids were analyzed in order to study yeast interactions and possible reasons for aroma modulation as a response to cell-cell contact. Our results show that cell-cell contact between the two yeasts decreased cell viability of each yeast during mixed culture fermentation, and that it increased acetate and Et ester production and decreased varietal volatile levels. Moreover, it increased the consumption of glutamic acid and the biosynthesis of some specific amino acids related to cell growth, mainly histidine, glycine and proline, while suppressing the production of higher alcs. through the Ehrlich pathway. These results may contribute to an improved understanding, and thus control, of aroma production in mixed culture wine fermentations

Food Microbiology published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Chagas, Gilson Celso Albuquerque Jr. published the artcileProfile of volatile compounds of on-farm fermented and dried cocoa beans inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725, Name: Benzyl acetate, the main research area is Saccharomyces cerevisiae Pichia kudriavzevii volatile compound fermentation cocoa bean; GC-MS; HCA; PCA; chocolate.

This study aimed to identify the volatile compounds in the fermented and dried cocoa beans conducted with three distinct inoculants of yeast species due to their high fermentative capacity: Saccharomyces cerevisiae, Pichia kudriavzevii, the mixture in equal proportions 1:1 of both species, and a control fermentation (with no inoculum application). Three starter cultures of yeasts, previously isolated and identified in cocoa fermentation in the municipality of Tomé-Açu, Pará state, Brazil. The seeds with pulp were removed manually and placed in wooden boxes for the fermentation process that lasted from 6 to 7 days. On the last day of fermentation, the almonds were packaged properly and placed to dry (36°C), followed by preparation for the anal. of volatile compounds by GC-MS technique. In addition to the control fermentation, a high capacity for the formation of desirable compounds in chocolate by the inoculants with P. kudriavzevii was observed, which was confirmed through multivariate analyses, classifying these almonds with the highest content of aldehydes, esters, ketones and alcs. and low concentration of off-flavors. We conclude that the addition of mixed culture starter can be an excellent alternative for cocoa producers, suggesting obtaining cocoa beans with desirable characteristics for chocolate production, as well as creating a product identity for the producing region.

Molecules published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Zhang, Wen-jie published the artcileComparison of volatile profiles and bioactive components of sun-dried Pu-erh tea leaves from ancient tea plants on Bulang Mountain measured by GC-MS and HPLC, Application In Synthesis of 140-11-4, the main research area is Pu erh tea leaf volatile profile bioactive component; Sun-dried Pu-erh tea; Ancient tea plant; Bulang Mountain; Volatile compound; Bioactive component.

To explore the volatile profiles and the contents of ten bioactive components (polyphenols and caffeine) of sun-dried Pu-erh tea leaves from ancient tea plants on Bulang Mountain, 17 samples of three tea varieties were analyzed by headspace-solid phase microextraction-gas chromatog.-mass spectrometry (HS-SPME-GC-MS) and high-performance liquid chromatog. (HPLC). A total of 75 volatile components were tentatively identified. Laomaner (LME), Laobanzhang (LBZ), and other teas on Bulang Mountain (BL) contained 70, 53, and 71 volatile compounds, resp. Among the volatile compounds, alcs. (30.2%-45.8%), hydrocarbons (13.7%-17.5%), and ketones (12.4%-23.4%) were qual. the most dominant volatile compounds in the different tea varieties. The average content of polyphenol was highest in LME (102.1 mg/g), followed by BL (98.7 mg/g) and LBZ (88.0 mg/g), while caffeine showed the opposite trend, 27.3 mg/g in LME, 33.5 mg/g in BL, and 38.1 mg/g in LBZ. Principal component anal. applied to both the volatile compounds and ten bioactive components showed a poor separation of samples according to varieties, while partial least squares-discriminant anal. (PLS-DA) showed satisfactory discrimination. Thirty-four volatile components and five bioactive compounds were selected as major discriminators (variable importance in projection (VIP) >1) among the tea varieties. These results suggest that chromatog. data combined with multivariate anal. could provide a useful technique to characterize and distinguish the sun-dried Pu-erh tea leaves from ancient tea varieties on Bulang Mountain.

Journal of Zhejiang University, Science, B published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Wang, Renjie published the artcileFlavor supplementation during late gestation and lactation periods increases the reproductive performance and alters fecal microbiota of the sows, SDS of cas: 140-11-4, the main research area is fecal microbiota sows gestation lactation reproductive performance flavor supplementation; Correlation; Fecal microbiota; Flavor; Reproductive performance.

This study was conducted to evaluate the effect of flavor on reproductive performance and fecal microbiota of sows during late gestation and lactation. A total of 20 healthy Yorkshire sows were fed a corn-soybean basal diet unsupplemented or supplemented with 0.1% flavor compound from d 90 of gestation to 25 d post-farrowing, and then the piglets were weaned. The reproductive performance and the fecal microbiota of sows were analyzed. Compared with the controls, flavor supplementation in maternal diets increased (P < 0.05) weaning litter weight, litter weight gain, weaning body weight, and average daily gain of piglets. There was a trend of increase in the average daily feed intake of sows (P = 0.09) by maternal dietary flavor addition The backfat thickness and litter size were not affected by flavor supplementation (P > 0.05). The 16S rRNA anal. showed that flavor supplementation significantly increased the abundance of Phascolarctobacterium (P < 0.05), but significantly decreased genera Terrisporobacter, Alloprevotella, Clostridium_sensu_stricto_1, and Escherichia-shigella (P < 0.05). Spearman correlation anal. showed that Phascolarctobacterum was pos. correlated with the average daily feed intake of sows (P < 0.05), the litter weight gain and average daily gain of piglets (P < 0.05). In contrast, Clostridium_sensu_stricto_1 and unclassified_f__Lachnospiraceae were neg. correlated with the litter weight gain and average daily gain of piglets (P < 0.05). Taken together, dietary flavor supplementation improved the reproductive performance of the sows, which was associated with enhanced beneficial microbiota and decreased potentially pathogenic bacteria in the sows. Animal Nutrition published new progress about Aldehydes Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Li, Chao published the artcileDiscrimination and Characterization of the Volatile Organic Compounds in Schizonepetae Spica from Six Regions of China Using HS-GC-IMS and HS-SPME-GC-MS, Synthetic Route of 140-11-4, the main research area is Schizonepeta volatile organic compound HS GC IMS China; HS-GC-IMS; HS-SPME-GC-MS; OPLS-DA; Schizonepetae Spica; volatile organic compounds.

Volatile organic compounds (VOCs) are the main chem. components of Schizonepetae Spica (SS), which have pos. effects on the quality evaluation of SS. In this study, HS-SPME-GC-MS (headspace solid-phase microextraction-gas chromatog.-mass spectrometry) and HS-GC-IMS (headspace-gas chromatog.-ion mobility spectrometry) were performed to characterize the VOCs of SS from six different regions. A total of 82 VOCs were identified. In addition, this work compared the suitability of two instruments to distinguish SS from different habitats. The regional classification using orthogonal partial least squares discriminant anal. (OPLS-DA) shows that the HS-GC-IMS method can classify samples better than the HS-SPME-GC-MS. This study provided a reference method for identification of the SS from different origins.

Molecules published new progress about Gas chromatography-mass spectrometry (Headspace solid-phase microextraction). 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

Pan, Qinmin published the artcileEffect of extruded wheat bran on volatile and physicochemical properties of bread during its shelf life, Formula: C9H10O2, the main research area is extruded wheat bran volatile compound physicochem property shelf life.

This study aims to extend the shelf life of bran bread and serve as a reference for future research on storage and preservation of bran bread after production In this study, original bread made of refined wheat flour was used as a control, and texture analyzer, low-field nuclear magic resonance (LF-NMR), differential scanning calorimeter (DSC), X-ray diffractometer (XRD), and headspace-gas chromatog.-ion mobility spectrometry (HS-GC-IMS) were used to analyze changes in their volatile and physicochem. properties during storage. During storage, the moisture of bran bread crumb decreased by 11.17%, while the moisture of the original bread crumb decreased by 14.76%. All samples became harder and less springy, but the change rate of hardness, springiness were slower than those of the original bread. Amylopectin retrogradation was significantly slower in bran bread. T2 populations shifted toward shorter relaxation times during storage. Thirty-four typical target compounds were identified by HS-GC-IMS, mainly included ketones, alcs., and esters compounds After five days of storage, all breads produced a rancid aroma. This result indicated that addition of extruded bran could delay the staling of the bread.

Journal of Cereal Science published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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