Category: 140-11-4

Liu, Yanhong published the artcileMicroencapsulation of Osmanthus essential oil by interfacial polymerization: Optimization, characterization, release kinetics, and storage stability of essential oil from microcapsules, SDS of cas: 140-11-4, the main research area is Osmanthus essential oil interfacial polymerization elasticity gamma decanolide; Osmanthus essential oil; interfacial polymerization; microencapsulation; polyurea membrane; release kinetics; storage stability.

In this paper, the interface polymerization method was used to prepare Osmanthus essential oil microcapsules. The optimal preparation process of Osmanthus essential oil microcapsules was explored as follows: the dosage ratio of Osmanthus essential oil to N100 was 6:1, the reaction temperature was 70°C, and the reaction time was 2 h. The encapsulation efficiency of Osmanthus essential oil microcapsules could reach 80.31%. The particle size distribution, morphol., chem. structure, and thermal stability of the obtained microcapsules were characterized by laser particle size analyzer, SEM, Fourier transform IR spectroscopy, and thermogravimetric anal. The release kinetics and storage stability experiments of the microcapsules were studied. The results showed that the average volume diameter of the microcapsules was 101.2 μm. The microcapsules were in the shape of full spheres, with a smooth surface, low viscosity, and high elasticity. Microencapsulation improved the thermal stability of Osmanthus essential oil and promoted the slow release of essential oil. The synthesized microcapsules showed good storage stability under refrigerated and dark conditions, which indicated that microcapsules had broad application prospects in food, medicine, and other fields. Practical Application : In this study, we prepared a polyurea membrane to encapsulate Osmanthus essential oil microcapsules by interfacial polymerization The encapsulation conditions of the microcapsules were optimized and the structure of the microcapsules was characterized in this study. The results showed that microcapsules had a full spherical shape with a smooth surface, high elasticity, good sustained-release ability, good thermal stability, and storage stability. These properties indicated that microcapsules have good application prospects and can be used as a high-quality flavor with a long residual effect and high thermal stability for food and cosmetic scope.

Journal of Food Science published new progress about Elasticity. 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

Braun, Norbert A. published the artcileJasminum grandiflorum: Influence of Flower Processing and Geographic Origin on Flower Absolute Composition, Product Details of C9H10O2, the main research area is Jasminum grandiflorum flower absolute composition geog origin processing.

Five Jasminum grandiflorum flower absolutes harvested as flower buds and processed in the ”J. sambac-way” in different locations in the southern Indian state of Tamil Nadu were analyzed using gas chromatog. (GC) and GC-mass spectrometry. These absolutes were compared with 5 com. Indian J. grandiflorum flower absolutes manufactured in the traditional ”J. grandiflorum-way” from open flowers. Focus was placed on 42 key ingredients to investigate the influence of such a flower processing on the absolute composition Our study established olfactive and composition differences of such absolutes produced via the ”J. sambac-way”. In addition, geog. variations in this species were analyzed by comparing 5 com. Indian J. grandiflorum flower absolutes with absolutes from Egypt and Morocco, resp. A composition range of the absolutes was established for the 3 main J. grandiflorum flower grower countries using a total of 14 com. samples. The 12 main ingredients in the absolutes showed variations between 4.3% and 89.7%.

Natural Product Communications published new progress about Extraction. 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

Zhang, Tengxun published the artcileGenome-wide identification, characterization, expression and enzyme activity analysis of coniferyl alcohol acetyltransferase genes involved in eugenol biosynthesis in Prunus mume, Application of Benzyl acetate, the main research area is Prunus mume CFAT1 gene petal stamen eugenol biosynthesis.

Prunus mume, a traditional Chinese flower, is the only species of Prunus known to produce a strong floral fragrance, of which eugenol is one of the principal components. To explore the mol. mechanism of eugenol biosynthesis in P. mume, patterns of dynamic, spatial and temporal variation in eugenol were analyzed using GC-MS. Coniferyl alc. acetyltransferase (CFAT), a member of the BAHD acyltransferase family, catalyzes the substrate of coniferyl alc. to coniferyl acetate, which is an important substrate for synthesizing eugenol. In a genome-wide anal., we found 90 PmBAHD genes that were phylogenetically clustered into five major groups with motif compositions relatively conserved in each cluster. The phylogenetic tree showed that the PmBAHD67-70 proteins were close to the functional CFATs identified in other species, indicating that these four proteins might function as CFATs. In this work, 2 PmCFAT genes, named PmCFAT1 and PmCFAT2, were cloned from P. mume ‘Sanlunyudie’, which has a strong fragrance. Multiple sequences indicated that PmCFAT1 contained two conserved domains, HxxxD and DFGWG, whereas DFGWG in PmCFAT2 was changed to DFGFG. The expression levels of PmCFAT1 and PmCFAT2 were examined in different flower organs and during the flowering stages of P. mume ‘Sanlunyudie’. The results showed that PmCFAT1 was highly expressed in petals and stamens, and this expression increased from the budding stage to the full bloom stage and decreased in the withering stage, consistent with the patterns of eugenol synthesis and emission. However, the peak of gene expression appeared earlier than those of eugenol synthesis and emission. In addition, the expression level of PmCFAT2 was higher in pistils and sepals than in other organs and decreased from the budding stage to the blooming stage and then increased in the withering stage, which was not consistent with eugenol synthesis. Subcellular localization anal. indicated that PmCFAT1 and PmCFAT2 were located in the cytoplasm and nucleus, while enzyme activity assays showed that PmCFAT1 is involved in eugenol biosynthesis in vitro. Overall, the results suggested that PmCFAT1, but not PmCFAT2, contributed to eugenol synthesis in P. mume.

PLoS One published new progress about Flower bud. 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

Liu, Di published the artcileDiversity and dynamics of fungi during spontaneous fermentations and association with unique aroma profiles in wine, Computed Properties of 140-11-4, the main research area is wine aroma spontaneous fermentation fungi diversity dynamics; Fungal microbiota; Microbial biogeography; Saccharomyces cerevisiae; Spontaneous fermentation; Wine.

Microbial ecol. is an integral part of an agricultural ecosystem and influences the quality of agricultural commodities. Microbial activity influences grapevine health and crop production, conversion of sugar to ethanol during fermentation, thus forming wine aroma and flavor. There are regionally differentiated microbial patterns in grapevines and must but how microbial patterns contribute to wine regional distinctiveness (terroir) at small scale (<100 km) is not well defined. Here we characterize fungal communities, yeast populations, and Saccharomyces cerevisiae populations during spontaneous fermentation using metagenomics and population genetics to investigate microbial distribution and fungal contributions to the resultant wine. We found differentiation of fungi, yeasts, and S. cerevisiae between geog. origins (estate/vineyard), with influences from the grape variety. Growth and dominance of S. cerevisiae during fermentation reshaped the fungal community and showed geog. structure at the strain level. Associations between fungal microbiota diversity and wine chems. suggest that S. cerevisiae plays a primary role in determining wine aroma profiles at a sub-regional scale. The geog. distribution at scales of less than 12 km supports that differential microbial communities, including the dominant fermentative yeast S. cerevisiae can be distinct in a local setting. These findings provide further evidence for microbial contributions to wine terroir, and perspectives for sustainable agricultural practices to maintain microbial diversity and optimize fermentation function to craft beverage quality. International Journal of Food Microbiology published new progress about Alternaria. 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

Franz, Roland published the artcileContamination levels in recollected PET bottles from non-food applications and their impact on the safety of recycled PET for food contact, Synthetic Route of 140-11-4, the main research area is contamination PET bottles food packaging genotoxicity toxicol; PET bottles; PET contaminants; exposure; food packaging; migration; non-food PET applications; non-intentionally added substances (NIAS); post-consumer polyethylene terephthalate (PET); recycling; safety.

PET beverage bottles have been recycled and safely reprocessed into new food contact packaging applications for over two decades. During recollection of post-consumer PET beverage bottles, PET containers from non-food products are inevitably co-collected and thereby enter the PET recycling feed stream. To explore the impact of this mixing on the safety-in-use of recycled PET (rPET) bottles, we determined the concentrations of post-consumer substances in PET containers used for a range of non-food product applications taken from the market. Based on the chem. nature and amounts of these post-consumer substances, we evaluated their potential carry-over into beverages filled in rPET bottles starting from different fractions of non-food PET in the recollection systems and taking worst-case cleaning efficiencies of super-clean recycling processes into account. On the basis of the Threshold of Toxicol. Concern (TTC) concept and Cramer classification tools, we present a risk assessment for potential exposure of the consumer to the identified contaminants as well as unidentified, potentially genotoxic substances in beverages. As a result, a fraction of 5% non-food PET in the recycling feed stream, which is very likely to occur in the usual recollection systems, does not pose any risk to the consumer. Our data show that fractions of up to 20%, which may sporadically be contained in certain, local recollection systems, would also not raise a safety concern.

Molecules published new progress about Antifreeze. 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

Hung, Pei-Hsuan published the artcileIn vitro and in silico genetic toxicity screening of flavor compounds and other ingredients in tobacco products with emphasis on ENDS, Related Products of esters-buliding-blocks, the main research area is genotoxicity flavor in silico analysis tobacco; DNA damage; QSAR; biomarkers; computational toxicology; electronic nicotine delivery systems; flavor; in vitro; in vitro genotoxicity; tobacco products.

Electronic nicotine delivery systems (ENDS) are regulated tobacco products and often contain flavor compounds Given the concern of increased use and the appeal of ENDS by young people, evaluating the potential of flavors to induce DNA damage is important for health hazard identification. In this study, alternative methods were used as prioritization tools to study the genotoxic mode of action (MoA) of 150 flavor compounds In particular, clastogen-sensitive (γH2AX and p53) and aneugen-sensitive (p-H3 and polyploidy) biomarkers of DNA damage in human TK6 cells were aggregated through a supervised three-pronged ensemble machine learning prediction model to prioritize chems. based on genotoxicity. In addition, in silico quant. structure-activity relationship (QSAR) models were used to predict genotoxicity and carcinogenic potential. The in vitro assay identified 25 flavors as pos. for genotoxicity: 15 clastogenic, eight aneugenic and two with a mixed MoA (clastogenic and aneugenic). Twenty-three of these 25 flavors predicted to induce DNA damage in vitro are documented in public literature to be in e-liquid or in the aerosols produced by ENDS products with youth-appealing flavors and names. QSAR models predicted 46 (31%) of 150 compounds having at least one pos. call for mutagenicity, clastogenicity or rodent carcinogenicity, 49 (33%) compounds were predicted neg. for all three endpoints, and remaining compounds had no prediction call.

Journal of Applied Toxicology published new progress about Biomarkers. 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

Dias, L. G. published the artcileAroma profile of rice varieties by a novel SPME method able to maximize 2-acetyl-1-pyrroline and minimize hexanal extraction, Synthetic Route of 140-11-4, the main research area is acetyl pyrroline hexanal rice aroma extraction SPME method; 2-acetyl-1-pyrroline; Aromatic rice; Experimental design; PCA; SPME; Volatile compound.

The solid phase microextraction (SPME) has been the most used technique for the extraction of volatile compounds from rice because of its easy operation and solvent-free. The extraction parameters, sample mass and incubation temperature, were optimized through a central composite rotational design (CCRD), aiming at maximizing the extraction of 2-acetyl-1-pyrroline (2AP), the main compound responsible for the aroma in aromatic rice, and minimizing the generation of hexanal, a marker of lipid oxidation Besides, the time of sample incubation and fiber exposure for the extraction of the volatile compounds from rice were determined The optimized conditions for SPME were: 2.5 g of ground rice in a 20 mL vial, sample incubation at 80°C for 60 min and exposure of the divinylbenzene/carboxene/polydimethylsiloxane (DVB/CAR/PDMS) fiber in the headspace for 10 min. The optimized method was successfully applied to 12 varieties of rice and principal component anal. (PCA) was performed to observe similarities in their volatile profile. A total of 152 volatile compounds were identified among the different rice varieties. From these, 42 were identified in arborio rice, 47 in basmati brand A, 43 in basmati brand B, 55 in black rice, 63 in brown rice, 39 in jamine rice, 50 in parboiled brown rice, 43 in parboiled rice, 54 in red rice, 63 in sasanishiki rice, 46 in white rice and 70 in wild rice.

Food Research International published new progress about Brown rice. 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

Hu, Jing published the artcileComparative study on the effect of two drying methods on the guest encapsulation behavior of osmanthus flavor-2-hydroxypropyl-β-cyclodextrin inclusion complex, Recommanded Product: Benzyl acetate, the main research area is oven freeze drying encapsulation osmanthus flavor hydroxypropyl beta cyclodextrin.

In this study, osmanthus flavor (OF) and HP-β-CD were used to prepare OF and HP-β-CD inclusion complex (OF-CD). OF-CD powders were obtained with oven-drying and freeze-drying, sep. The effect of drying methods was investigated with the morphol. and odor evaluation first. The chem. structure and flavor loading ratio of OF-CDs were determined by Fourier transform IR spectroscopy (FTIR) and Gas chromatog.-mass spectrometry (GC-MS). The flavor was successfully be encapsulated by HP-β-CD forming OF-CD inclusion complex. Oven-drying led to compact blocky solid, while freeze-drying resulted in porous morphol. The amount of flavor in OF-CD with oven-drying (48.61 μg[n.8260]g) was found lower than that in OF-CD with freeze-drying (58.1 μg[n.8260]g). In particular, the content of alcoholics in OF-CD with oven-drying (11.8 μg[n.8260]g) was much lower than that in OF-CD with freeze-drying (19.04 μg[n.8260]g). Thermogravimetric anal. (TGA) showed that the average activation energy of OF-CD with oven-drying (66.3-135.4 kJ mol-1) was higher than OF-CD with freeze-drying (53.0-100.7 kJ mol-1) by 13.3-34.7 kJ mol-1. More intermol. hydrogen bonds in OF-CD with freeze-drying led to high encapsulation of partial components; however, they are not thermostable, resulting in fast release at high temperature The better thermal stability of OF-CD with oven-drying makes itself a better candidate for flavor encapsulation for cooking at high temperature

Flavour and Fragrance Journal published new progress about Alcoholics. 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

Richter, Tobias M. published the artcileBinding and release of odor compounds from textiles: Changing fiber selection for apparel, Category: esters-buliding-blocks, the main research area is odor compound binding release textile fiber selection apparel.

Understanding odor volatiles known to constitute those emanating from the human body and how these interact with textiles is relevant to diverse interested parties because of changing fiber use, a better understanding of apparel life cycles including cleaning and the potential for fiber/textile re-use. This paper extends the application of our proton transfer reaction-mass spectrometry model system on adsorption and release behavior of fiber types typical of next-to-skin uses to include both viscose and other volatile organic compounds in body odor for which release has not previously been studied (hexanoic acid, acetone, cyclohexanone, hexanal, Me butanoate, Et benzene, 1-octanol, decanal, butanoic acid). The current findings confirmed release patterns of different fiber types found in our earlier studies – low release of volatile organic compounds from cotton and wool, but higher release from polyester – and made a new finding of low release from viscose. Adsorption characteristics were different given the different volatile organic compounds analyzed. Viscose showed better adsorption characteristics for primarily polar volatile organic compounds, but was otherwise very similar to cotton.

Textile Research Journal published new progress about Adsorption. 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

Goda, Mohamed Nady published the artcileMineral acid-activated sugarcane bagasse ash as solid acid catalyst for the liquid phase esterification of acetic acid with n-amyl, benzyl, and n-butyl alcohols, Formula: C9H10O2, the main research area is acetic acid amyl benzyl butyl alc sugarcane bagasse esterification.

Liquid phase esterification of carboxylic acids with alcs. is an important organic synthesis process in the petrochem. and fine chem. industries. These reactions required mineral acid catalysts, which are corrosive and difficult to be separated from the reaction mixture Therefore, the use of solid acid catalysts is economically viable, reusable, and environmentally amicable. In this study, sugarcane bagasse ash (SCBA) was impregnated with 1-10 weight% of sulfuric acid (H2SO4) or perchloric acid (HClO4) for the liquid-phase esterification of acetic acid with n-amyl, benzyl, and Bu alcs. under various reaction conditions. The catalysts were characterized using X-ray fluorescence (XRF), X-ray diffraction (XRD), Fourier-transform IR (FTIR), N2 sorption, and SEM. Their acidities were measured through the dehydration of iso-Pr alc. and pyridine adsorption FTIR. The effects of the acid activation of SCBA on its texture properties (such as surface area and the nature of the surface functional groups), acidity, and catalytic activity were studied in detail. FTIR of the pre-saturated catalysts with pyridine reflected the presence of Bronsted and Lewis acid sites. The concentrations of the acid sites were improved by increasing the percentages of acid loading. All the catalysts showed high catalytic activity with 100% selectivity to ester formation. The catalyst pretreated with H2SO4 showed the higher ester yields compared to that of treated with HClO4. The optimum reaction conditions were a reaction time of 2 h, an alc.-to-acid molar ratio of 1:3, and catalyst loading of 0.5 g. The highest yields of n-amyl acetate, benzyl acetate, and Bu acetate of 98, 90.8, and 70.5%, resp., were achieved over the SCBA pretreated with 10 weight% H2SO4 catalyst. The high catalytic performance of this catalyst is due to the high surface acidity generated by the inductive effect of the S=O bond.

Journal of Environmental Chemical Engineering published new progress about Adsorption. 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