Category: 2198-61-0

Use of sequentially inoculation of Saccharomyces cerevisiae and Hanseniaspora uvarum strains isolated from honey by-products to improve and stabilize the quality of mead produced in Sicily was written by Prestianni, Rosario;Matraxia, Michele;Naselli, Vincenzo;Pirrone, Antonino;Badalamenti, Natale;Ingrassia, Marzia;Gaglio, Raimondo;Settanni, Luca;Columba, Pietro;Maggio, Antonella;Bruno, Maurizio;Francesca, Nicola;Moschetti, Giancarlo;Alfonzo, Antonio. And the article was included in Food Microbiology in 2022.Reference of 2198-61-0 The following contents are mentioned in the article:

Mead is a beverage produced by alc. fermentation of honey-must. The starter yeasts that are commonly used for the alc. fermentation of honey-must are oenol. Saccharomyces cerevisiae strains. The objective of the present work was, for the first time, to apply yeasts of honey byproducts origin to evaluate the influences the taste-olfactory attributes of mead. For this purpose, three exptl. productions were set up, which included: (i) single inoculation of S. cerevisiae; (ii) single inoculation of Hanseniaspora uvarum; (iii) sequential inoculation of H. uvarum/S. cerevisiae. Two control trials were performed, using a com. strain of S. cerevisiae of oenol. origin and a spontaneous fermentation The results of the chem. parameters showed differences between the trials in terms of residual sugars, acetic acid, glycerol, ethanol and volatile organic compounds Sensorial anal. also showed a high heterogeneity among trials. The attributes of sweetness, honey and floral were found in mead fermented with H. uvarum, whereas all meads obtained with S. cerevisiae were dry, balanced and without off-odors and off-flavours. The results obtained showed that the controlled application of conventional and non-conventional yeast strains isolated from honey byproducts origin could be a promising approach to improve the quality of meads. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Reference of 2198-61-0).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.Reference of 2198-61-0

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

Bioproducts from forest biomass: Essential oils and hydrolates from wastes of Cupressus lusitanica Mill. and Cistus ladanifer L. was written by Tavares, Claudia S.;Martins, Alice;Faleiro, M. Leonor;Miguel, M. Graca;Duarte, Luis C.;Gameiro, Jose A.;Roseiro, Luisa B.;Figueiredo, A. Cristina. And the article was included in Industrial Crops and Products in 2020.Related Products of 2198-61-0 The following contents are mentioned in the article:

The antimicrobial activity of EOs was studied by disk agar diffusion method against Escherichia coli, Staphylococcus aureus and Candida albicans. Antioxidant activity of EOs and Hs was evaluated by 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) free radical, superoxide anion radical formation, xanthine oxidase and chelating metal ions assays. Anti-inflammatory activity of Hs was assessed by albumin denaturation assay. Monoterpene hydrocarbons and oxygen-containing monoterpenes dominated C. lusitanica EO (SD, 82-86%, HD, 80-85%) and Hs volatiles (SD, 93-94%; HD 64-81%), resp. α-Pinene (14-36%), limonene (8-21%), δ-3-carene (8-19%) and sabinene (6-18%) were the main EO constituents. C. ladanifer EOs were dominated by monoterpene hydrocarbons (SD, 48-80% and HD, 29%) and Hs by oxygen-containing monoterpenes (SD, 38-43%, HD, 39%). The EO major constituents were α-pinene (13-28%) and camphene (5-25%), whereas 2,6,6-tri-Me cyclohexanone (2-12%) and trans-pinocarveol (5-13%) dominated the Hs volatiles. This study reports for the first time the chem. composition of the hydrolate volatiles of these two species and their anti-inflammatory properties. Among the studied biol. activities, the EOs showed the best antioxidant properties while Hs demonstrated higher anti-inflammatory activity. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Related Products of 2198-61-0).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. Liquid esters of low volatility serve as softening agents for resins and plastics. Esters also include many industrially important polymers. Polymethyl methacrylate is a glass substitute sold under the names Lucite and Plexiglas; polyethylene terephthalate is used as a film (Mylar) and as textile fibres sold as Terylene, Fortrel, and Dacron.Related Products of 2198-61-0

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

Influence of vinification process over the composition of volatile compounds and sensorial characteristics of greek wines was written by de Souza, Joao Carlos;Crupi, Pasquale;Colletta, Antonio;Antonacci, Donato;Toci, Aline Theodoro. And the article was included in Journal of Food Science and Technology in 2022.Safety of Isopentyl hexanoate The following contents are mentioned in the article:

Wine is one of the most traditional consumed alc. beverages in the world. Millions of wine enthusiasts worldwide duly appreciate a wine of excellent quality in terms of physicochem. and sensorial properties. Different classes of wines have different volatile compositions and sensorial properties, which can be altered, depending on the vinification process and use of additives. Among the widely employed additives in wine production is sulfite (SO2). The popularity of sulfite lies in its ability to preserve the flavor and freshness of wine; however, depending on the quantity, sulfite can pose serious health risks to consumers and affect the quality of the drink. The present study evaluated and compared the compositions of volatile compounds and sensorial properties of sparkling and traditional wines (with and without SO2) produced from Greek grapes Grechetto, Greco bianco and Greco di tufo. The results obtained of the composition of volatile compounds in these wines pointed to differences between SO2-containing, SO2-free and sparkling wines, with different amounts of compounds such as alcs., esters, fatty acids, phenols and differences in sensorial properties. The Grechetto wine, prepared without SO2, exhibited greater quality, better volatile composition, and better sensorial properties compared to the wines produced with SO2. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Safety of Isopentyl hexanoate).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.Safety of Isopentyl hexanoate

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

Chemical composition and bioactivity of essential oil from Morinda citrifolia L. fruit was written by Veloso, Ronice Alves;Pereira de Souza Ferreira, Talita;Dias, Bruna Leticia;de Souza Carlos Mourao, Dalmarcia;Neponuceno de Araujo Filho, Renisson;Gloria, Rhayk Sales Lira;Barros, Alessandra Macedo;Pereira de Souza Ferreira, Tatiani;Chapla, Vanessa Mara;Cangussu, Alex Sander Rodrigues;de Castro Santos Machado, Stella;dos Santos, Gil Rodrigues. And the article was included in Journal of Medicinal Plants Research in 2020.Recommanded Product: Isopentyl hexanoate The following contents are mentioned in the article:

Morinda citrifolia has aroused the interest of several research institutions due to its pharmacol. properties. The compounds biosynthesized can be explored as an alternative for control measures of plant pathogens causing leaf lesions in maize. The study aim at evaluating the potential effects of essential oil obtained from ripe fruits of M. citrifolia on Bipolaris maydis and Exserohilum turcicum isolated from maize plants. Ripe fruits were subjected to extraction of essential oil by hydrodistillation method and chem. composition was determined by gas chromatog./mass spectrometry. The yield of essential oil was 0.17% (v/w), and the main constituents identified were octanoic acid constitutes 82.2%, hexanoic acid 8.3%, 3-methylbutyl octanoate 4.2%, and Et etanoate 2.5%. Mycelial growth control in vitro and in vivo of B. maydis and E. turcicum spots diseases in maize plants was evaluated and the fruit of M. citrifolia was found to have potential essential oil with fungicidal activity at concentration 0.25%. With area under the disease progress curve (AUDPC) values lower than those observed in treatments with fungicide, the preventive control of leaf spot in B. maydis plants using essential oil of M. citrifolia showed biol. activities and therefore a source of mols. to be exploited that can minimize the severity of diseases. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Recommanded Product: Isopentyl hexanoate).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.Recommanded Product: Isopentyl hexanoate

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

The impact of mixed amino acids supplementation on Torulaspora delbrueckii growth and volatile compound modulation in soy whey alcohol fermentation was written by Chua, Jian-Yong;Tan, Si Jia;Liu, Shao-Quan. And the article was included in Food Research International in 2021.Name: Isopentyl hexanoate The following contents are mentioned in the article:

In this study, the soy whey YAN was estimated to be approx. 45.9 mg N/L. A mixture of four amino acids (valine, leucine, isoleucine and phenylalanine) was added into soy whey at a total concentration of +40, +80, +120 and +160 mg N/L and fermented with Torulaspora delbrueckii Biodiva for a period of 10 days. Increasing amino acid supplementation did not affect the yeast cell growth, but it sped up the sugar utilization proportionally. Increasing amino acid supplementation resulted in lower organic acid production and higher glycerol production Amino acid supplementation also enhances the production rate of higher alcs.; increasing amount of higher alcs. and their resp. esters were obtained with increasing amount of amino acid supplementation. However, higher levels of amino acid supplementation (particularly at +160 mg N/L sample) resulted in higher residual nitrogen contents which may lead to microbial instability. Supplementation of 120 mg N/L of amino acids was found to be the optimum concentration to enhance the metabolism of the yeast without leaving a high residual amino acid content. Therefore, with proper control of the amino acid addition dosage, the usage of mixed amino acid supplementation may be a strategy to regulate the fermentation kinetics and volatile compound modulation in soy whey alc. fermentation This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Name: Isopentyl hexanoate).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters are also usually derived from carboxylic acids. It may also be obtained by reaction of acid anhydride or acid halides with alcohols or by the reaction of salts of carboxylic acids with alkyl halides. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.Name: Isopentyl hexanoate

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

Hippophae rhamnoides berry related Pichia kudriavzevii yeast volatiles modify behaviour of Rhagoletis batava flies was written by Mozuraitis, Raimondas;Aleknavicius, Dominykas;Vepstaite-Monstavice, Igle;Staneviciene, Ramune;Emami, Seyedeh Noushin;Apsegaite, Violeta;Radziute, Sandra;Blazyte-Cereskiene, Laima;Serviene, Elena;Buda, Vincas. And the article was included in Journal of Advanced Research in 2020.Product Details of 2198-61-0 The following contents are mentioned in the article:

Olfactory cues have a large impact on insect behavior and fitness consequently showing potential in pest management. Yeast released volatiles are used by insects as olfactory cues for finding feeding and oviposition sites. The yeast strain SB-16-15 was isolated from spontaneous fermentation of Hippophae rhamnoides berries and identified as Pichia kudriavzevii. Thirty-nine volatiles were sampled from the headspace of P. kudriavzevii yeasts by solid phase micro extraction and identified by gas chromatog. and mass spectrometry techniques. Ten of those volatiles elicited antennal responses of Rhagoletis batava flies, one of the most serious pest of H. rhamnoides berries. In the two-choice experiments, R. batava flies preferred the mixture composed of nine synthetic compounds analogs to electroanntenog. active volatiles released by the yeasts compare to the solvent control. Female flies were significantly attracted to the mixture at the concentration 0.1 μL mL^-1 and showed no preference to the mixture at the concentration 1 μL mL^-1 vs. control while males reacted pos. to the synthetic blend at the concentration 1 μL mL^-1. Herein, for the first time, behavior modifying effect of H. rhamnoides berry related yeast volatiles was shown suggesting these semiochems. have potential in use for monitoring R. batava flies. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Product Details of 2198-61-0).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.Product Details of 2198-61-0

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

The yield and antioxidant capacity of essential oils from residual foliage of forest tree and shrub species was written by Mediavilla, Irene;Guillamon, Eva;Ruiz, Alex;Esteban, Luis Saul. And the article was included in Molecules in 2021.Product Details of 2198-61-0 The following contents are mentioned in the article:

Increasing applications and markets for essential oils could bring new opportunities for cost-effective and sustainable management of unused forestry biomass; however, better knowledge of the production and application of such essential oils is necessary. The objective of this work is to contribute to greater knowledge of the essential oil production on a pilot scale from foliage biomass of wild shrubs and tree residues produced in some forestry enhancement operations and to study their antioxidant capacity (ORAC-oxygen radical absorbance capacity). Fresh biomass (twigs) of seven species (E. globulus, E. nitens, P. pinaster, P. sylvestris, R. officinalis, C. ladanifer, and J. communis) was manually collected in Spain in two different periods and was ground at 30 mm and distilled in a 30 L stainless steel still with saturated steam. The essential oil components were identified by GC-MS and quantified by GC-FID, and their antioxidant activity was determined with the ORAC method. Promising results on essential oil yield were obtained with E. globulus, E. nitens, R. officinalis, and J. communis. All essential oils studied exhibited antioxidant capacity by the ORAC assay, particularly that from C. ladanifer. Moreover, oxygenated sesquiterpenes contents, one of the minor components of oils, were significantly correlated with ORAC values. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Product Details of 2198-61-0).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters perform as high-grade solvents for a broad array of plastics, plasticizers, resins, and lacquers, and are one of the largest classes of synthetic lubricants on the commercial market. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Product Details of 2198-61-0

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

Association between human olfactory performance and ability to detect single compounds in complex chemical mixtures. was written by Sollai, Giorgia;Tomassini Barbarossa, Iole;Usai, Paolo;Hummel, Thomas;Crnjar, Roberto. And the article was included in Physiology & Behavior in 2020.Name: Isopentyl hexanoate The following contents are mentioned in the article:

In this research we studied the olfactory sensitivity to banana head-space as a complex odor mixture in a group of 53 subjects classified for their olfactory status, by means of the “Sniffin’ Sticks” extended test. Using the coupled Gas Chromatog.-Mass Spectrometry/ Olfactometry (GC-MS/O) technique, the single components of the banana flavor mixture were separated, identified and verbally evaluated by each subject. For each compound both the “odor type” (i.e., odor quality: fruity, floral, green, etc.) and “odor descriptor” (i.e., name used by subjects for odor identification) were reported, so that we could identify mols. that were defined as smelling of banana. The results show that: (a) the threshold olfactory performance is linearly correlated with the number of odor-active compounds (total or smelling of banana) for each subject; (b) the intensity reported by each subject during the sniffing of the pen containing the banana aroma in the identification test is pos. correlated both with its hedonic valence and the number of odor-active compounds smelling of banana. In conclusion, our findings show that human perception of single compounds is conditioned by the threshold olfactory performance of the subject and that his/her ability to detect single mol. components, which smell as the mixture, affects the intensity and hedonism for the complex aroma. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Name: Isopentyl hexanoate).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. Many esters have the potential for conformational isomerism, but they tend to adopt an s-cis (or Z) conformation rather than the s-trans (or E) alternative, due to a combination of hyperconjugation and dipole minimization effects. The preference for the Z conformation is influenced by the nature of the substituents and solvent, if present. Lactones with small rings are restricted to the s-trans (i.e. E) conformation due to their cyclic structure.Name: Isopentyl hexanoate

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

Essential Oil Composition, Antimicrobial, Cytotoxic, and Cyclooxygenase Inhibitory Areas of Activity of Pistacia lentiscus from Palestine was written by Jaradat, Nidal;Al-Maharik, Nawaf;Hawash, Mohammed;Abualhasan, Murad N.;Qadi, Mohammad;Ayesh, Ola;Marar, Roa’a Abu;Kharroub, Hamsa;Abu-Hait, Taqwa;Arar, Mohammad;Mousa, Ahmed. And the article was included in Arabian Journal for Science and Engineering in 2022.Electric Literature of C11H22O2 The following contents are mentioned in the article:

The current study aimed to extract and identify the chem. compounds of Pistacia lentiscus essential oil (PLEO) from Palestine and to assess its antimicrobial, cytotoxic, and cyclooxygenase (COX) inhibitory activities. The hydro-distilled PLEO was analyzed utilizing the gas chromatog.-mass spectroscopy (GC-MS) apparatus Pistacia lentiscus essential oil (PLEO) was tested for its antimicrobial properties utilizing a broth microdilution method. In addition, an MTS assay was employed to test the cytotoxic activity on a cervical cancer cell line (HeLa). An in-vitro COX inhibition test kit was used to measure the COX inhibitory activity. Twenty-nine mols. were characterized, representing 100% of the total PLEO. Limonene (43.78%), α-pinene (29.45%), and β-pinene (7.54%) were characterized as the major PLEO components. The results revealed that PLEO has broad-spectrum antimicrobial activity against the tested microbial strains and has cytotoxic activity against HeLa cancer cells with an IC50 value of 169.68 ± 2.56μg/mL. Promising COX-1 and COX-2 inhibitory activities were also demonstrated. The chem. components of PLEO from Palestine were identified here for the first time and showed biol. effects against the screened microbes, HeLa cells, and COX enzyme. Further in-vivo investigations are required to assess these activities and other pharmacol. effects. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Electric Literature of C11H22O2).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters perform as high-grade solvents for a broad array of plastics, plasticizers, resins, and lacquers, and are one of the largest classes of synthetic lubricants on the commercial market. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.Electric Literature of C11H22O2

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

Effect of the koji variety of Aspergillus species on the flavor formation of imo-shochu (Part 2) difference in volatile compounds and sensory evaluations of imo-shochu was written by Shiraishi, Yohei;Okutsu, Kayu;Yoshizaki, Yumiko;Futagami, Taiki;Tamaki, Hisanori;Wagu, Yutaka;Takamine, Kazunori. And the article was included in Nippon Jozo Kyokaishi in 2021.Category: esters-buliding-blocks The following contents are mentioned in the article:

In order to clarify the effects of differences in koji type on the variety of the aroma and taste of imo-shochu. the author prepared imo-shochu with yellow, black, and white koji and investigated their aroma components and sensory characteristics. GC-MS analyses revealed that the concentrations of higher alcs., acetic acid Et esters, and sulfur compounds were higher in imo-shochu prepared with yellow koji than those with black or white koji. The aldehyde and terpene contents in imo-shochu prepared with white or black koji were higher than that with yellow koji. Meanwhile, imo-shochu prepared with white koji contained more DL-2-methylbutyrate, and imo-shochu prepared with black koji contained more Me salicylate and 1-octen-3-ol compared to the other shochu. Results of sensory evaluations, showed that imo-shochu prepared with yellow koji had stronger koji-like, baked confectionery-like, and herb-like flavors. Imo-shochu prepared with white koji was evaluated as roasted and sharp, and that with black koji evaluated as roasted, oily, and mild. Furthermore, it was first demonstrated that the shochu prepared with different types of koji could be distinguished by their sensory characteristics in blind tests. From the above results, the empirical fact that differences in the flavor of imo-shochu by the variety of koji was confirmed at the chem. level. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Category: esters-buliding-blocks).

Isopentyl hexanoate (cas: 2198-61-0) belongs to esters. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. Many esters have the potential for conformational isomerism, but they tend to adopt an s-cis (or Z) conformation rather than the s-trans (or E) alternative, due to a combination of hyperconjugation and dipole minimization effects. The preference for the Z conformation is influenced by the nature of the substituents and solvent, if present. Lactones with small rings are restricted to the s-trans (i.e. E) conformation due to their cyclic structure.Category: esters-buliding-blocks

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