Category: 140-11-4

Zhang, Qianying published the artcileKey aroma compounds and metabolic profiling of Debaryomyces hansenii L1-1-fermented Flos Sophorae, Recommanded Product: Benzyl acetate, the main research area is Debaryomyces fermented Flos Sophorae aroma compound metabolic profiling; Debaryomyces hansenii ; Flos Sophorae; amino acid; aroma compound; metabolic pathway.

The extract from Debaryomyces hansenii L1-1-fermented Flos Sophorae has a unique aroma and could be used as a natural spice. The influence of yeast growth and culture medium pH on organoleptic properties of fermented substrates, as well as on the content of volatile aromatic compounds, total sugars, polysaccharides, reducing sugars, total proteins, and amino acids, were analyzed. Metabolic pathways were annotated to compare and contrast key aromatic compounds and metabolic profiles of water and ethanol extracts of D. hansenii L1-1-fermented Flos Sophorae. We found that cells grew most rapidly, pH values changed significantly, and the largest consumption of sugars and amino acids occurred within 48 h, producing bouquet-like, fruity, and sweet odors, as well as the highest content of volatile aromatic compounds in the extracts The main aroma metabolites were 2-phenylethanol, linalool, and α-terpineol. The sensory quality of the ethanol extracts was superior to that of the water extracts Five aromatic compounds, isoamyl alc., 2-methylbutan-1-ol, isobutyric acid, 2,3-hexanedione, and 1-hexanol, were pos. correlated with the water extract group and neg. correlated with the ethanol extract group, whereas 13 aromatic compounds, styrene, acetophenone, 2-octen-1-ol, linalool, naphthalene, α-terpineol, dihydrocarveol, (-)-myrtenol, Me anthranilate, eugenol, γ-nonanolactone, jasmone, and β-ionone, showed the converse trend. Although 2-phenylethanol displayed the highest concentration in the extracts, it did not significantly contribute to the separation of ethanol and water extracts In Flos Sophorae medium, D. hansenii mainly produces 2-phenylethanol from phenylalanine by the Ehrlich reaction, whereas it produces linalool and α-terpineol by the terpenoid backbone and monoterpenoid biosynthetic pathways; the variable contents of proline, arginine, and glutamate could respond to the arginine and proline metabolic pathways. Practical applications : Flos Sophorae, a collection of buds of Sophora japonica L., is a traditional Chinese medicinal and edible plant for its good aroma, taste, and nutritional value. Debaryomyces hansenii is a common, aroma-producing yeast. D. hansenii L1-1-fermented Flos Sophorae had a unique, bouquet-like aroma, slightly softer than the typical Flos Sophorae-like aroma. This study enriches our understanding of predominant aroma components and determines their contribution to the profiles of Flos Sophorae ferments obtained using D. hansenii L1-1. Researchers and manufacturers specializing in spices making can use these data to improve the aromatic profiles of natural spices produced by microorganisms, thereby obtaining unique aromas.

Journal of Food Biochemistry published new progress about Amino acids 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

Kamiyoshihara, Yusuke published the artcileFunctional divergence of principal alcohol o-acyltransferase for biosynthesis of volatile acetate esters among tomato wild species (Solanum Sect. Lycopersicon), Product Details of C9H10O2, the main research area is AAT1 acetate ester Solanum Lycopersicon; Alcohol o-acyltransferase; Fruit flavor; Lycopersicon; Tomato wild species; Volatile esters.

Volatile esters are the chems. that have multiple physiol. functions including plant defense responses and reproduction From a human perspective, the esters largely contribute to the fruity aroma of freshy fruits. Composition of volatile esters show a significant diversity among the wild tomato species (Solanum sect. Lycopersicon). To address the basis for this divergence, here we conducted functional anal. of a gene encoding major alc. o-acyltransferase (AAT1) that catalyzes volatile ester formation. Although AAT1 transcripts were highly expressed in the ripe fruits of all the wild species examined, their enzymic properties significantly differed due to amino acid sequence variations. Notably, AAT1s from S. pennellii showed the highest ability to produce acetate esters whereas AAT1s from S. neorickii, S. chmielewskii and S. habrochaites had the lowest activities. Further, screenings using domain-swapped or point-mutated AAT1s allowed us to identify Met/Thr352 as one of the critical residues related to the transferase activity with acetyl-CoA. This finding is potentially applied to aroma engineering in which a site-directed mutagenesis at this position in alc. o-acyltransferases could enable to manipulate volatile ester levels in ripe fruits.

Plant Science (Shannon, Ireland) published new progress about Amino acids 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

Li, Xinzhi published the artcileEffect of thermal treatment on aroma compound formation in yeast fermented pork hydrolysate supplemented with xylose and cysteine, Synthetic Route of 140-11-4, the main research area is xylose cysteine thermal treatment aroma yeast fermented pork hydrolyzate; Maillard reaction; cysteine; pork by-product; volatile flavour compounds; xylose; yeast fermentation.

The present study has revealed an innovative method of coupling enzyme hydrolysis, yeast fermentation and thermal treatment to transform pork trimmings into a seasoning product. The pork trimmings were first enzymically hydrolyzed and fermented into liquid pork hydrolyzates, followed by adding xylose and cysteine, then heat treatment. Approx. 28% of xylose and 7% of glucose were consumed, and amino acids increased by around 31% after thermal treatment. The heated yeast fermented pork hydrolyzates possessed a characteristic ′savoury, roasted-meat and fruity sweet′ aroma as a result of the formation of thermally induced sulfur-containing volatiles such as 2-furfurylthiol, as well as retention of yeast generated esters including isoamyl acetate and hexyl acetate. The heat-treated fermented pork hydrolyzates impart an attractive and innovative aroma because of yeast fermentation and heat treatment. The innovative heated fermented pork hydrolyzates could be further processed into a nutritional and savoury pork broth and/or a meat sauce. 2021 Society of Chem. Industry.

Journal of the Science of Food and Agriculture published new progress about Amino acids 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, Synthetic Route of 140-11-4.

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

Lee, Johnny W. published the artcileRedox-Neutral TEMPO Catalysis: Direct Radical (Hetero)Aryl C-H Di- and Trifluoromethoxylation, Recommanded Product: Benzyl acetate, the main research area is TEMPO catalyst heteroaryl trifluoromethoxylation; arenes; fluorination; radicals; reaction mechanisms; synthetic methods.

Applications of TEMPO· catalysis for the development of redox-neutral transformations are rare. Reported here is the first TEMPO·-catalyzed, redox-neutral C-H di- and trifluoromethoxylation of (hetero)arenes. The reaction exhibits a broad substrate scope, has high functional-group tolerance, and can be employed for the late-stage functionalization of complex druglike mols. Kinetic measurements, isolation and resubjection of catalytic intermediates, UV/visible studies, and DFT calculations support the proposed oxidative TEMPO·/TEMPO+ redox catalytic cycle. Mechanistic studies also suggest that Li2CO3 plays an important role in preventing catalyst deactivation. These findings will provide new insights into the design and development of novel reactions through redox-neutral TEMPO· catalysis.

Angewandte Chemie, International Edition published new progress about Heterocyclic aromatic compounds Role: RCT (Reactant), RACT (Reactant or Reagent). 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

Pott, Delphine M. published the artcileMetabolic reconfiguration of strawberry physiology in response to postharvest practices, Recommanded Product: Benzyl acetate, the main research area is strawberry metabolic reconfiguration postharvest; Metabolites; Postharvest; Quality; Strawberry.

The strawberry fruit is perishable due to its high water content and soft texture, yet exhibits pleasant organoleptic and nutritional profile. Here we conducted a metabolomics-driven anal. followed by linear modeling to dissect the mol. processes in strawberry postharvest. Fruits from five cultivars were harvested and refrigerated during a ten-day period under three different atmospheres: ambient, CO2-enriched and O3-enriched. These analyses revealed that metabolites involved in, (i) organoleptic and nutritional properties; (ii) stress tolerance displayed duration and postharvest treatment-dependent levels. Ozone-enriched atm. appears to counteract postharvest neg. effects, with fruits exhibiting lower levels of fermentative metabolites when compared to fruits kept in an ambient atm. Furthermore, metabolic reconfiguration towards the synthesis of protective metabolites of those fruits can possibly confer enhanced tolerance to postharvest abiotic stresses. Finally, results from the linear modeling identified metabolites which could be used as biomarkers to assess strawberry quality during its postharvest shelf life.

Food Chemistry published new progress about Ellagitannins 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

Shao, Zhihui published the artcileGeneral and Phosphine-Free Cobalt-Catalyzed Hydrogenation of Esters to Alcohols, SDS of cas: 140-11-4, the main research area is ester cobalt catalyst hydrogenation; lactone cobalt catalyst hydrogenation; alc preparation.

The first non-noble metal catalytic system that enabled an efficient hydrogenation of non-activated esters to alcs. in the absence of phosphine ligands (with a maximum turnover number of 2391) was described. The general applicability of this protocol was demonstrated by the high-yielding hydrogenation of 39 ester substrates including aromatic/aliphatic esters, lactones, polyesters and various pharmaceutical mols.

Chinese Journal of Chemistry published new progress about Alcohols Role: PRP (Properties), SPN (Synthetic Preparation), PREP (Preparation). 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

Noguera-Artiaga, Luis published the artcileFunctional and sensory properties of pistachio nuts as affected by cultivar, Computed Properties of 140-11-4, the main research area is Pistacia functional sensory property phenolics antioxidant; GC-MS; LC-PDA-MS-QTof; Pistacia vera L. cultivars; antioxidant activity; phenolic compounds.

This study was to compare eight pistachio cultivars by analyzing key functional properties (phenolic compounds, polymeric procyanidins, antioxidant activity, and inhibition of α-amylase and β-glucosidase), aromatic compounds with gas chromatog.-mass spectrometry (GC-MS), and by examining their sensory properties with a trained panel. A combination of LC-PDA-MS-QTof (liquid chromatog. photodiode array quadrupole time-off flight mass spectrometry) and electrospray ionization was used to determine two phenolic acids, nine flavonols, one anthocyanin, and three flavan-3-ols in pistachio cultivars, with a total concentration ranging from 500 to 6065 mg 100 g-1 dry weight (dw). The total polymeric procyanidins concentrations oscillated between 348 and 5919 mg 100 g-1 dw, (-)-epicatechin being the major monomer contributor. Pinene was the most abundant volatile compound (∼200 mg kg-1 dw), and, in the sensory anal. of samples, 23 sensory attributes were found to differ significantly among the cultivars. The cultivar ‘Larnaka’ stood out as having the best functional profile (high polyphenolic content, high antioxidant activity, and high values of α-amylase and β-glucosidase inhibition), and the cultivars ‘Kastel’ and ‘Kerman’ showed the most attractive sensory properties, mainly the most intense flavor.

Journal of the Science of Food and Agriculture published new progress about Anthocyanins 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

Eronen, Aleksi E. K. published the artcileSynthesis of Diaryl Hydroxyl Dicarboxylic Acids from Amino Acids, Synthetic Route of 140-11-4, the main research area is aryl hydroxyl dicarboxylic acid synthesis amino acid; safety glass failure microwave.

Herein we report a unique method for preparing diaryl hydroxyl dicarboxylic acids in a diastereospecific manner. The three-component reaction occurs between amino acid, aromatic aldehyde, and primary alc. in alk. solutions under microwave-assisted conditions. The dicarboxylic acids are isolated as sodium salts in high yields (up to 77%) by direct precipitation from the reaction solution The exptl. results suggest that the diastereospecificity originates from a [3,3]-sigmatropic rearrangement followed by a sodium-assisted hydride transfer. As further shown, the previously unreported dicarboxylic acids are easily turned into corresponding δ-lactones. Safety: possible glass failure on account of pressure buildup in microwave.

Journal of Organic Chemistry published new progress about Aldol condensation (MPV/aldol condensation sequence for cinnamaldehyde synthesis). 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

Tejero, Paula published the artcileIn Vitro Biological Control of Aspergillus flavus by Hanseniaspora opuntiae L479 and Hanseniaspora uvarum L793, Producers of Antifungal Volatile Organic Compounds, Category: esters-buliding-blocks, the main research area is Hanseniaspora antifungal volatile organic compound antagonism mycotoxin Aspergillus; aflatoxin production; antagonism; antifungal volatile esters; relative gene expression.

Aspergillus flavus is a toxigenic fungal colonizer of fruits and cereals and may produce one of the most important mycotoxins from a food safety perspective, aflatoxins. Therefore, its growth and mycotoxin production should be effectively avoided to protect consumers’ health. Among the safe and green antifungal strategies that can be applied in the field, biocontrol is a recent and emerging strategy that needs to be explored. Yeasts are normally good biocontrol candidates to minimize mold-related hazards and their modes of action are numerous, one of them being the production of volatile organic compounds (VOCs). To this end, the influence of VOCs produced by Hanseniaspora opuntiae L479 and Hanseniaspora uvarum L793 on growth, expression of the regulatory gene of the aflatoxin pathway (aflR) and mycotoxin production by A.flavus for 21 days was assessed. The results showed that both yeasts, despite producing different kinds of VOCs, had a similar effect on inhibiting growth, mycotoxin biosynthetic gene expression and phenotypic toxin production overall at the mid-incubation period when their synthesis was the greatest. Based on the results, both yeast strains, H. opuntiae L479 and H. uvarum L793, are potentially suitable as a biopreservative agents for inhibiting the growth of A. flavus and reducing aflatoxin accumulation.

Toxins published new progress about Aflatoxins Role: ADV (Adverse Effect, Including Toxicity), BIOL (Biological Study). 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

He, Yingxia published the artcileUnraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and descriptive sensory analysis, COA of Formula: C9H10O2, the main research area is chemosensory gas chromatog mass spectrometry; 1-Butanol (PubChem CID: 263); 2,3,5-Trimethyl-6-ethylpyrazine (PubChem CID: 28518); 2,6-Dimethylpyrazine (PubChem CID: 7938); 2-Acetylfuran (PubChem CID: 14505); Chemical and sensory profiles; Chinese strong-aroma type Baijiu; Diethyl succinate (PubChem CID: 31249); Dimethyl disulfide (PubChem CID: 12232); Furfural (PubChem CID: 7362); GC × GC-TOFMS; Methanethiol caproate (PubChem CID: 75515); Multivariate analysis; Regionality.

Comprehensive 2D gas chromatog.-time-of-flight mass spectrometry was combined with descriptive sensory anal. to elucidate the specificity of strong-aroma type Baijiu (Chinese liquor) from different regions, based on regionally distinct flavor characterized by chem. and sensory profiles. Numerous potential aroma compounds (262) were identified, among which 58 aroma compounds were significantly different between the samples from Sichuan and Jianghuai regions. Relationships between these potential aroma compounds and sensory attributes were investigated by partial least squares regression and network anal. The compounds that dominantly contributed to the important sensory attributes were identified. The high pyrazines, furanoids, and carbonyls amounts contributed to the high intensities of the cellar, toasted, and grain aroma profiles of the Sichuan region samples, while the high ester and alc. levels contributed to the fruity and floral aroma profiles of the Jianghuai region samples. This approach may have practical application in flavor characterization of other alc. beverages.

Food Chemistry published new progress about Chemoreceptors 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, COA of Formula: C9H10O2.

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