Category: 140-11-4

Meng, Liubei published the artcileAnalysis of Floral Fragrance Compounds of Chimonanthus praecox with Different Floral Colors in Yunnan, China, Computed Properties of 140-11-4, the main research area is Chimonanthus floral color fragrance compound China.

In order to better understand the floral fragrance compounds of Chimonanthus praecox belonging to genus Chimonanthus of Chimonanaceae in Yunnan, headspace solid-phase microextraction combined with gas chromatog.-mass spectrometry was used to analyze these compounds from four C. praecox plants with different floral colors. Thirty-one types of floral fragrance compounds were identified, among which terpenes, alcs., esters, phenols, and heterocyclic compounds were the main compounds Interestingly, the floral fragrance compounds identified in the flowers of C. praecox var. concolor included benzyl acetate, α-ocimene, eugenol, indole, and benzyl alc. By contrast, the floral fragrance compounds β-ocimene, α-ocimene, and trans-β-ocimene were detected in C. praecox var. patens. Cluster anal. showed that C. praecox var. concolor H1, H2, and C. praecox var. patens H4 were clustered in one group, but C. praecox var. patens H3 was individually clustered in the other group. Addnl., principal component anal. showed that α-ocimene, benzyl alc., benzyl acetate, cinnamyl acetate, eugenol, and indole were the main floral fragrance compounds that could distinguish the four C. praecox with different floral colors in Yunnan. This study provides a theor. basis for further elucidating the mechanism and pathway of the floral fragrance release of C. praecox.

Separations 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, Computed Properties of 140-11-4.

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

Wang, Rui published the artcileβ-Glucosidase activity of Cyberlindnera (Williopsis) saturnus var. mrakii NCYC 2251 and its fermentation effect on green tea aroma compounds, Formula: C9H10O2, the main research area is Cyberlindnera green tea aroma compound beta glucosidase fermentation.

Yeast fermentation represents a novel strategy to modulate tea aroma compound formation due to its various metabolic activities. A selected non-Saccharomyces yeast Cyberlindnera (formerly Williopsis) saturnus var. mrakii NCYC 2251 was used to ferment green tea slurry. Meanwhile, β-glucosidase activity of C. mrakii NCYC 2251 was determined The β-glucosidase activity assay of C. mrakii NCYC 2251 revealed a pos. correlation between yeast biomass (cell count) and β-glucosidase activity. GC-MS anal. of yeast-fermented and β-glucosidase-treated tea slurries showed that some glycosylated aroma compounds such as Me salicylate, benzyl alc. and 2-phenylethanol increased with the passage of fermentation time. Whereas, the increases of these compounds in β-glucosidase-treated tea slurries exhibited dose-dependent trends. These results demonstrated the effects of yeast β-glucosidase on tea aroma compound formation during fermentation

LWT–Food Science and Technology 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

Davies, C. published the artcileTiming of auxin treatment affects grape berry growth, ripening timing and the synchronicity of sugar accumulation, Product Details of C9H10O2, the main research area is grape berry growth ripening sugar synchronicity auxin treatment.

Climate change has resulted in earlier berry development and compressed harvests creating problems with harvesting and winery logistics and causing undesired modifications to grape and wine composition, such as elevated concentration of berry sugar and wine alc. Auxin treatment of grapevine bunches prior to veraison can counteract these adverse changes by delaying berry maturation. The most efficacious timing of 1-naphthaleneacetic acid (NAA) application along with the effects of application timing on berry growth, and berry and wine composition are yet to be identified. Cabernet Sauvignon bunches were treated with 50 mg/L NAA at three different times prior to, and at, veraison. The nearer to veraison the NAA application the longer the delay in harvest. Compared with the Control the NAA treatment reduced berry shrivel and increased the synchronicity of berry populations in terms of the accumulation of TSS with only minor effects on berry composition and wine volatile compounds Auxin treatment delayed ripening, reduced berry shrivel and increased ripening synchronicity with little effect on berry and wine composition Auxin treatment of grape bunches could be used to manage problems caused by climate change, including, compressed harvests and ripening under hotter conditions, in a targeted manner in existing vineyards.

Australian Journal of Grape and Wine Research 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, Product Details of C9H10O2.

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

Gibernau, Marc published the artcilePollination ecology and floral scent chemistry of Philodendron fragrantissimum (Araceae), Name: Benzyl acetate, the main research area is Philodendron fragrantissimum pollination ecol floral scent chem.

In French Guiana, Philodendron fragrantissimum (Hook.) G. Don was specifically pollinated by a single species of night-active cyclocephaline scarab, Cyclocephala simulatrix Hohne. Its inflorescences exhibited short-lasting anthesis (∼30 h) and characteristic floral traits such as floral thermogenesis, edible/nutritious floral tissues, and profuse floral scent emission. Our insect exclusion experiments indicate that entomophilous cross-pollination is obligatory for P. fragrantissimum, with olfactory signalling playing a pivotal role in pollinator attraction. Three volatile organic compounds – Me benzoate, (Z)-jasmone, and dehydrojasmone – dominate the floral scent of pistillate phase inflorescences (84-99%), but their relative proportions were different according to the headspace sampling method used, dynamic or static. Local pollination services provided by both female and male C. simulatrix are effective, as evidenced by a high visitation rate (>70%) that resulted in 55% of the inflorescences maturing into infructescences. Moreover, pollination was highly efficient, since 2-3 beetles sufficed to pollinate an average 94% of the pistillate flowers.

Botany Letters 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, Name: Benzyl acetate.

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

Sevindik, Onur published the artcileGrape seed oil volatiles and odor activity values: a comparison with Turkish and Italian cultivars and extraction methods, Name: Benzyl acetate, the main research area is grape seed oil volatile odor extraction method; Aroma; Emir; Grape seed oil; Moscatello; Okuzgozu; Sangiovese.

Arization of bioactive-rich wastes of food industry, such as grape seeds, is one of the most popular topic worldwide. The present study is designed to examine the volatiles of grape seed oils obtained by two Turkish (cvs. Okuzgozu and Emir) and two Italian (cvs. Sangiovese and Moscatello) cultivars by using two well-known oil extraction methods, cold percolation (CP) and soxhlet (SX). In order to evaluate their volatile composition, obtained oil extracts were subjected to purge and trap aroma extraction chamber combined with gas chromatog.-mass spectrometry GC-MS. Revealed results showed that the oil yield, volatile compositions and odor activity values (OAVs) of grape seed oils altered depending on both variety and extraction method of the oil. According to results, a total of 60 and 67 volatile compound were detected in CP and SX aromatic extracts High temperature applied during SX led to form new volatiles and increase in overall volatile composition due to oxidation reactions. Among all aroma groups, alcs. were the dominating aroma group followed by esters in each cultivar for both extraction methods. GSOs obtained by red grape varieties exhibited apparently higher ester concentration while white varieties were abundant in terpenes. Addnl., SX method caused to form some heat derived volatiles. Moreover, a total of 26 and 33 aroma compounds possessed OAVs greater than 1 and Et octanoate (sweet-apple odor), nonanal (fatty-citrus odor) and 1-octen-3-ol (mushroom, earthy odor) were found to be dominant volatiles with respect to their OAVs.

Journal of Food Science and Technology (New Delhi, India) 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, Name: Benzyl acetate.

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

Mayobre, Carlos published the artcileGenetic dissection of aroma biosynthesis in melon and its relationship with climacteric ripening, Recommanded Product: Benzyl acetate, the main research area is aroma biosynthesis volatile organic compound melon ripening; Aroma; Climacteric ripening; Cucumis melo L.; GC–MS; QTL mapping; VOCs.

Aroma is an essential trait in melon fruit quality, but its complexity and genetic basis are still poorly understood. The aim of this study was the identification of quant. trait loci (QTLs) underlying volatile organic compounds (VOCs) biosynthesis in melon rind and flesh, using a Recombinant Inbred Line (RIL) population from the cross ‘Piel de Sapo’ (PS) x ‘Vedrantais’ (VED), two com. varieties segregating for ripening behavior. A total of 82 VOCs were detected by gas chromatog.-mass spectrometry (GC-MS), and 166 QTLs were identified. The main QTL cluster was on chromosome 8, collocating with the previously described ripening-related QTL ETHQV8.1, with an important role in VOCs biosynthesis. QTL clusters involved in esters, lipid-derived volatiles and apocarotenoids were also identified, and candidate genes have been proposed for Et 3-(methylthio)propanoate and benzaldehyde biosynthesis. Our results provide genetic insights for deciphering fruit aroma in melon and offer new tools for flavor breeding.

Food Chemistry 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, Recommanded Product: Benzyl acetate.

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

Flores-Leon, Alejandro published the artcileSpanish Melon Landraces: Revealing Useful Diversity by Genomic, Morphological, and Metabolomic Analysis, Name: Benzyl acetate, the main research area is Cucumis melo revealing diversity genomic morphol metabolomic analysis; Cucumis melo L.; GBS; SNPs; breeding; flavour; fruit quality.

Spain is a secondary center of the diversification of the melon (Cucumis melo L.), with high diversity represented in highly appreciated landraces belonging to the Flexuosus and Ibericus groups. A collection of 47 accessions of Flexuosus, Chate, Piel de Sapo, Tendral, Amarillo, Blanco, and Rochet was analyzed using a genotyping-by-sequencing (GBS) approach. A total of 66,971 quality SNPs were identified. Genetic anal. differentiated Ibericus accessions and exotic materials (Ameri, Momordica, Kachri, and Agrestis), while Flexuous accessions shared ancestry between them. Within the Ibericus group, no clear genomic distinction could be identified for the different landraces evaluated, with accessions of different landraces showing high genetic similarity. The morphol. characterization confirmed that the external color and fruit shape had been used as recognition patterns for Spanish melon landraces, but variability within a landrace exists. Differences were found in the sugars and acid and volatile profiles of the materials. Flexuosus and Chate melons at the immature com. stage accumulated malic acid and low levels of hexoses, while Ibericus melons accumulated high contents of sucrose and citric acid. Specific trends could be identified in the Ibericus landraces. Tendral accumulated low levels of sugars and citric acid and high of malic acid, maintaining higher firmness, Rochet reached higher levels of sugars, and Amarillo tended to lower malic acid contents. Interestingly, high variability was found within landraces for the acidic profile, offering possibilities to alter taste tinges. The main volatile organic compounds (VOCs) in Flexuosus and Chate were aldehydes and alcs., with clear differences between both groups. In the Ibericus landraces, general trends for VOC accumulation could be identified, but, again, a high level of variation exists. This situation highlights the necessity to develop depuration programs to promote on-farm in situ conservation and, at the same time, offers opportunities to establish new breeding program targets and to take advantage of these sources of variation.

International Journal of Molecular Sciences 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, Name: Benzyl acetate.

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

Nidiry, Eugene Sebastian J. published the artcileTherapeutic indices of some antifungal organic compounds, Computed Properties of 140-11-4, the main research area is antifungal agent.

The objective of the study was to evaluate the therapeutic indexes (TIs) some antifungal organic compounds and to compare their safety. TIs of 55 organic compounds were evaluated by dividing their mammalian toxicity values given as median LDs ([mg/kg] rat, oral) collected from literature by exptl. determined fungitoxicity values evaluated as median effective concentration (EC50 [mg/L]) for the mycelial growth inhibition of Colletotrichum gloeosporioides on potato dextrose agar medium. Large variations in TIs are observed in different classes of compounds, namely, alcs., carboxylic acids, phenols, esters, and aldehydes. The relationship between carbon chain length of saturated monohydric alcs. and mammalian toxicity shows that toxicity increases from chain length 1 to 5, declines from 5 to 6, increases from 6 to 7, and steadily declines from 7 to 10. Thus, the relationship is by and large parabolic. The relationship between carbon chain length and molar antifungal activity is also parabolic. In spite of this, large differences are found in TIs making 1-decanol (TI = 42.1) a very safe antifungal compound and 1-pentanol (TI = 0.17) a hazardous antifungal compound This is because mammalian toxicity reaches a maximum around carbon chain length of 5, while in the case of antifungal activity, it reaches a maximum around carbon chain length of 10. Among the 55 compounds, whose TIs were evaluated, some compounds with high TIs (>10) which can be considered safe as antifungal compounds are citronellol, geraniol, 1-decanol, 1-octanol, Ph acetaldehyde, Me anthranilate, 1-naphthol, 2-naphthol, and propionic acid. Some compounds with low TIs (<0.50) which can be considered hazardous as antifungal compounds are resorcinol, hydroquinone, oxalic acid, and acetyl acetone. Asian Journal of Pharmaceutical and Clinical Research 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, Computed Properties of 140-11-4.

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

Liu, Xuan published the artcileCultivar classification of cloudy apple juices from substandard fruits in China based on aroma profile analyzed by HS-SPME/GC-MS, Related Products of esters-buliding-blocks, the main research area is cloudy apple juice aroma profile China.

Aroma profiles of cloudy apple juices from substandard apple with different cultivars were investigated by headspace solid phase micro-extraction (HS-SPME) combined with gas chromatog.-mass spectrometry (GC-MS). 38 volatile compounds (including esters, alcs., acids, aldehydes, terpenes, etc.) were identified. 30 Cloudy apple juices samples of 5 cultivars in China were characterized and classified by different chemometric anal. based on volatile compounds Discrimination models were established based on volatile profiles of cloudy apple juices by chemometric techniques including principal component anal. (PCA), partial least squares discriminant anal. (PLS-DA) and stepwise linear discriminant anal. (SLDA). Satisfactory discriminations were achieved by SLDA based on volatile compounds according to cultivar with prediction accuracy of 93.3%. The results suggested that SLDA could be used to discriminate substandard cloudy apple juices based on the volatile compounds The obtained results could also provide data basis for selecting substandard apple fruits of different cultivars for juice production with better aroma profile.

LWT–Food Science and Technology 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, Related Products of esters-buliding-blocks.

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

Yan, Dan published the artcileInsights into the aroma profiles and characteristic aroma of ‘Honeycrisp’ apple (Malus x domestica), Recommanded Product: Benzyl acetate, the main research area is Malus flavor aroma sesquiterpenoid aldehyde ester; (E)-2-hexenal (PubChem CID: 5281168); 1,3-Octanediol (PubChem CID: 90927); 2-Methyl-butanol (PubChem CID: 8723); Aroma extract dilution analysis (AEDA); Aroma profiles; Butanol (PubChem CID: 263); Characteristic aroma; Gas chromatography–olfactometry (GC–O); Hexanal (PubChem CID: 6184); Hexanol (PubChem CID: 8103); Hexyl 2-methylbutyrate (PubChem CID: 24838); Omission test; Sensory analysis; α-Farnesene (PubChem CID: 5281516); ‘Honeycrisp’ (Malus × domestica Borkh).

‘Honeycrisp’ is a popular apple cultivar because of its superior appearance and flavor. We investigated its aroma profiles and characteristic aroma. Whereas the aroma profiles of developing fruits were dominated by aldehydes, postharvest fruit accumulated abundant esters, alcs., and sesquiterpenoids. Most of these components showed maxima at the fruit’s climacteric peak. There were more types and higher contents of sesquiterpenoids, aldehydes, and esters in the fruit skin than in the pulp, while alc. contents and types were comparable between the pulp and skin. Aroma extract dilution and gas chromatog.-olfactometry analyses revealed that hexyl 2-methylbutyrate, α-farnesene, 1,3-octanediol, hexanal, (E)-2-hexenal, hexanol, butanol, and 2-methyl-butanol are the most potent odor compounds in ‘Honeycrisp’ apple. Aroma reconstruction and omission tests combined with sensory analyses suggested that hexyl 2-methylbutyrate is responsible for the strong fruity note of ‘Honeycrisp’ apple, and that other alcs., aldehydes, and α-farnesene are essential for its background aroma notes.

Food Chemistry 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, Recommanded Product: Benzyl acetate.

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