Category: 2198-61-0

Biocontrol ability and action mechanisms of Aureobasidium pullulans GE17 and Meyerozyma guilliermondii KL3 against Penicillium digitatum DSM2750 and Penicillium expansum DSM62841 causing postharvest diseases was written by Agirman, Bilal;Erten, Huseyin. And the article was included in Yeast in 2020.Application In Synthesis of Isopentyl hexanoate The following contents are mentioned in the article:

Epiphytic yeasts were isolated from different cultivars of apples and lemons and identified by a combination of PCR-RFLP of 5.8S rRNA region and sequencing of D1/D2 domain of the 26S rRNA gene. Among 69 isolates, Aureobasidium pullulans GE17 and Meyerozyma guilliermondii KL3 strains showed the greatest antagonistic activity against two significant apple and lemon postharvest pathogens, Penicillium expansum DSM62841 (blue mold) and Penicillium digitatum DSM2750 (green mold), after preliminary screening. Yeasts were applied as single and mixed cultures with two different cell concentrations of 10⁶ and 10⁸ cells/mL in the present study. It was determined that antagonistic activity of two yeast strains studied emerged with a combination of several mechanisms of action including competition for space and nutrients, production of volatile. Otherwise, the application of mixed culture at the ratio of 10⁸ cells/mL inhibited spore germination of both pathogens from 86% to 95%. Results of this study suggest that an increase in yeast cell concentrations pos. affected their biocontrol activity against blue and green molds. According to the results, employing single culture of M. guilliermondii KL3 did not exhibit effective antagonistic activity against blue and green molds. However, utilization of A. pullulans GE17 alone and mixed culture showed succesfull controlling against both P. expansum DSM62841 and P. digitatum DSM2750. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Application In Synthesis of 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.Application In Synthesis of Isopentyl hexanoate

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

Comparative flavor profile analysis of four different varieties of Boletus mushrooms by instrumental and sensory techniques was written by Zhuang, Jinda;Xiao, Qing;Feng, Tao;Huang, Qingrong;Ho, Chi-Tang;Song, Shiqing. And the article was included in Food Research International in 2020.Category: esters-buliding-blocks The following contents are mentioned in the article:

Mushrooms from different varieties and manufacturing methods show different flavor profiles. In order to understand the sensory attributes and aroma compounds of boletus, the discrepancy of aroma profile in four varieties of boletus was determined using gas chromatog.-olfactometry combined with sensory anal. and partial least squares regression anal. (PLSR). Sensory anal. revealed that Boletus Edulis had potent roasted and buttery attributes, Boletus Aereu exhibited woody note and Boletus Auripes Pk presented powerful floral and smoky aromas, while Boletus Rubellus Krombh showed weakness in five sensory attributes. The quant. anal. revealed that the dominant volatiles in boletus samples were esters, aldehydes, acids, alcs., pyrazines, ketones and phenols. A total of 42 potent aroma compounds (OAVs > 1) were determined by aroma extract dilution anal. and quant. anal. 1-Octen-3-ol and 2,5-dimethylpyrazine were the potent aroma compounds among four boletus samples. In addition, the key aroma compounds were 3-(methylthio)propionaldehyde and 2,6-dimethylpyrazine in Boletus edulis. Isovaleric acid, 2,6-dimethylpyrazine, benzeneacetaldehyde and (E)-2-octenal were the key aroma compounds in Boletus aereu. In Boletus auripes Pk, isovaleric acid, 3-ethylphenol and 2,6-dimethylpyrazine were the key aroma compounds, while 3-methylvaleric acid, isovaleric acid and 2,3-dimethylpyrazine significantly contributed to the aroma of boletus rubellus Krombh. 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 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. 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.Category: esters-buliding-blocks

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

Unraveling the potential of cryotolerant Saccharomyces eubayanus in Chardonnay white wine production was written by Parpinello, Giuseppina Paola;Ricci, Arianna;Folegatti, Barbara;Patrignani, Francesca;Lanciotti, Rosalba;Versari, Andrea. And the article was included in LWT–Food Science and Technology in 2020.COA of Formula: C11H22O2 The following contents are mentioned in the article:

This work investigated the suitability of the cryotolerant yeast Saccharomyces eubayanus to ferment Chardonnay must at different temperatures (10掳C, 12掳C, 16掳C, and 26掳C) over two vintages (2013 and 2014). The effect of added nitrogen was also evaluated. The strain’s fermentation parameters (maximum growth rate, lag phase, and asymptotic maximum) and cell growth were compared to the values for two reference Saccharomyces cerevisiae strains. Saccharomyces eubayanus showed its best fermentation performance at low temperatures (10掳C and 12掳C), with optimal kinetic parameters and high sugar consumption. Moreover, wines from the cryotolerant yeast showed a volatile acidity reduction of approx. 50%, and a 9% increase in total polyphenols, compared to the reference yeasts. At 16掳C the cryotolerant and control yeasts performed quite similarly, whereas at 26掳C the former displayed stuck fermentation For both yeasts, at 10掳C the nitrogen content did not affect maximum growth rate, whereas it did at 16掳C. Sensory analyses were run on the 2014 trials, showing differences in color, sweetness, and overall liking among wines obtained at 10掳C, whereas wines obtained at 16掳C differed only in color. Results demonstrate for the first time the Saccharomyces eubayanus suitability for low-temperature fermentation in white wine production, potentially enriching yeast biodiversity in winemaking. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0COA of Formula: C11H22O2).

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. Esters are more polar than ethers but less polar than alcohols. They participate in hydrogen bonds as hydrogen-bond acceptors, but cannot act as hydrogen-bond donors, unlike their parent alcohols. This ability to participate in hydrogen bonding confers some water-solubility.COA of Formula: C11H22O2

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

The potential correlations between the fungal communities and volatile compounds of traditional dry sausages from Northeast China was written by Wen, Rongxin;Sun, Fangda;Li, Xiang-ao;Chen, Qian;Kong, Baohua. And the article was included in Food Microbiology in 2021.Formula: C11H22O2 The following contents are mentioned in the article:

The fungal communities and volatile compounds of traditional dry sausages collected from five different regions in Northeast China, including Harbin (HRB), Daqing (DQ), Suihua (SH), Hegang (HG) and Mudanjiang (MDJ) were investigated in this study. The results revealed clear differences among the fungal community structures of the sausages. Aspergillus pseudoglaucus, Debaryomyces hansenii, and Trichosporon asahii were found to be the predominant species in the sausages from HRB, HG, and MDJ, resp. Candida zeylanoides was the predominant species in the sausage from DQ and SH. Addnl., 88 volatile compounds were identified in all sausages, of which 31 volatile compounds were the most important flavor contributors (odor activity value > 1). Potential correlation anal. revealed that 8 fungi (D. hansenii, C. zeylanoides, T. asahii, A. pseudoglaucus, Aspergillus sydowii, Penicillium expansum, A. alternata, and Alternaria tenuissima) showed significant pos. correlations with 鈮? key volatile compounds Among these fungi, D. hansenii was regarded as a core functional fungus responsible for the formation of the volatile compounds, given its strong connection with the highest number of key volatile compounds These results provide detailed insight into the fungal communities of traditional dry sausages and a deeper understanding of the contribution of these fungi to sausage flavor. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Formula: C11H22O2).

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. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.Formula: C11H22O2

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

Optimization of processing technology based on fuzzy mathematic evaluation and aroma component analysis of grape distilled wine in Xinjiang was written by Song, Jing-jing;Li, Ning;Tong, Wen-jie;Zhao, Hao;Wang, Wei-xiong;Zhang, Hai-jun;Yang, Hua-feng;Liu, Xiu-hai;Lu, Pi-chao;Wu, Yun. And the article was included in Xiandai Shipin Keji in 2021.Recommanded Product: Isopentyl hexanoate The following contents are mentioned in the article:

Three processing technologies of flavored Lycium barbarum and Glycyrrhiza grape distilled wine were optimized by fuzzy mathematic evaluation combined with headspace solid-phase microextraction gas chromatog.-mass spectrometry (HS-SPME-GC-MS). Subsequently, the volatile aroma components of flavored Lycium barbarum and Glycyrrhiza grape distilled wine and the effects of characteristic compounds on overall flavor were explored through principal component anal. The results showed that the sample with Lycium barbarum and Glycyrrhiza extracts had the highest comprehensive score, and showed rich variety of aroma, strong characteristic flavor, meaning a consistent result between HS-SPME-GC-MS anal. and fuzzy mathematics evaluation, thus the best processing technol. for grape distilled wine was Lycium barbarum and Glycyrrhiza extraction 72 Volatile compounds were obtained from three kinds of grape distilled wine and base liquor. The results of principal 17 kinds of common volatile compounds and 5 kinds of volatile compounds for three kinds of grape distilled wine anal. showed that, esters, alcs., acids and aldehydes components were the important components that affected the aroma of flavored Lycium barbarum and Glycyrrhiza grape distilled wine. The key characteristic compounds were Et caprylate, Et caprate, Et caproate, Et laurate, isoamyl alc., phenethyl alc., octanoic acid. 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 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. Polyesters are important plastics, with monomers linked by ester moieties. Cyclic esters are called lactones, regardless of whether they are derived from an organic or inorganic acid. One example of an organic lactone is 纬-valerolactone.Recommanded Product: Isopentyl hexanoate

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

Effect of harvest maturity on volatile compounds profiling and eating quality of hawthorn (Crataegus azarolus L.) fruit was written by Dursun, Ahmet;Caliskan, Oguzhan;Guler, Zehra;Bayazit, Safder;Turkmen, Dilek;Gunduz, Kazim. And the article was included in Scientia Horticulturae (Amsterdam, Netherlands) in 2021.COA of Formula: C11H22O2 The following contents are mentioned in the article:

The effect of maturity stage on fruit quality characteristics, sensory attributes and volatile composition was investigated in the most important hawthorn cultivar (Sultan). The fruit skin color was used as the maturity index for the classification of hawthorn considering their maturity stages as immature (green), mature (green-yellow) and over mature (yellow). The volatile organic compounds (VOCs) of hawthorn fruit at each maturity stage were analyzed by solid-phase micro-extraction (SPME) and gas chromatog.-mass spectrometry (GC-MS). The results indicated that the quality traits of the Sultan cultivar were affected by the maturity stage. From immature to over mature stages, firmness and titratable acidity decreased whereas fruit size (weight, diameter and length), edible fruit ratio, pH and esters (Bu and hexyl hexanoates, hexyl and cis-3-hexenyl acetates) increased in Sultan cultivar. The highest amount of esters along with the occurrence of Bu butanoate was observed in over mature fruit in comparison with immature and mature ones. PCA anal. of volatile organic compounds separated successfully hawthorn fruit according to the maturity stages. The results showed that mature and over mature fruit were more preferred by panelists. Those fruit had the highest level of esters being responsible for strong fruit flavor, along with low pH and low fruit firmness compared to immature ones. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0COA of Formula: C11H22O2).

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. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.COA of Formula: C11H22O2

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

Effect of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae on management of malolactic fermentation was written by Russo, Pasquale;Englezos, Vasileios;Capozzi, Vittorio;Pollon, Matteo;Rio Segade, Susana;Rantsiou, Kalliopi;Spano, Giuseppe;Cocolin, Luca. And the article was included in Food Research International in 2020.Computed Properties of C11H22O2 The following contents are mentioned in the article:

This work aims to improve the management of the malolactic fermentation (MLF) in red wines by elucidating the interactions between Starmerella bacillaris and Saccharomyces cerevisiae in mixed fermentations and malolactic bacteria. Two Starm. bacillaris strains were individually used in mixed fermentations with a com. S. cerevisiae. MLF was performed using two autochthonous Lactobacillus plantarum and one com. Oenococcus oeni inoculated following a simultaneous (together with S. cerevisiae) or sequential (at the end of alc. fermentation) approach. The impact of yeast inoculation on the progress of MLF was investigated by monitoring the viable microbial populations and the evolution of the main oenol. parameters, as well as the volatile organic composition of the wines obtained in mixed and pure micro-scale wine making trials. Our results indicated that MLF was stimulated, inhibited, or unaffected in mixed fermentations depending on the strains and on the regime of inoculation. O. oeni was able to perform MLF under all exptl. conditions, and it showed a minimal impact on the volatile organic compounds of the wine. L. plantarum was unable to perform MLF in sequential inoculation assays, and strain-depending interactions with Starm. bacillaris were indicated as factor affecting the outcome of MLF. Moreover, uncompleted MLF were related to a lower aromatic complexity of the wines. Our evidences indicate that tailored studies are needed to define the appropriate management of non-Saccharomyces and malolactic starter cultures in order to optimize some technol. parameters (i.e. reduction of vinification time) and to improve qual. features (i.e. primary and secondary metabolites production) of red wines. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Computed Properties of C11H22O2).

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. 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.Computed Properties of C11H22O2

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

Unraveling variation on the profile aroma compounds of strong aroma type of Baijiu in different regions by molecular matrix analysis and olfactory analysis was written by Hong, Jiaxin;Wang, Junshan;Zhang, Chunsheng;Zhao, Zhigang;Tian, Wenjing;Wu, Yashuai;Chen, Hao;Zhao, Dongrui;Sun, Jinyuan. And the article was included in RSC Advances in 2021.Name: Isopentyl hexanoate The following contents are mentioned in the article:

Among 12 aroma types of Baijiu, the strong aroma type of Baijiu (Nongxiangxing Baijiu) is well received by customers for its rich and full aroma profile. According to the aroma characteristics of different geog. locations, Nongxiangxing Baijiu can be divided into Jianghuai, Sichuan and North categories. However, the reasons for the differences in Nongxiangxing Baijiu flavor in different regions are still unclear. Hence, representative brands (i.e., Gujinggong, Luzhou Laojiao and Banchengshaoguo) of Nongxiangxing Baijiu from three representative regions were chosen to explore their differences in profile aroma compounds In this study, a total of 50, 41, 35 potential aroma compounds in Banchengshaoguo, Gujinggong, and Luzhou Laojiao samples were resp. identified by direct injection combined with gas chromatog.-olfactometry/mass spectrometry (GC-O/MS). Among them, 18 aroma compounds were further recognized as important aroma compounds owing to their high flavor dilution (FD) value, Osme value, and odor activity value (OAV) 鈮?1. Moreover, the relationship between the above potential aroma compounds and the aroma profile of the three representative samples was analyzed by mol. matrix anal. The results showed that various aroma compounds contributed differently to the flavor characteristics of Nongxiangxing Baijiu. In particular, 13 aroma compounds were tentatively defined as crucial profile aroma compounds due to their high aroma expression intensity and remarkable contribution to the flavor characteristics of Nongxiangxing Baijiu in different regions, and these crucial profile aroma compounds may be the reason for the difference in aroma profile of Nongxiangxing Baijiu from distinct regions. 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. Esters contain a carbonyl center, which gives rise to 120掳 C鈥揅鈥揙 and O鈥揅鈥揙 angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C鈥揙鈥揅 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. Name: Isopentyl hexanoate

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

Fatty Acids and Flavor Components in the Oil Extracted from Golden Melon Seeds was written by Chen, Lihua;Li, Dongna;Zhu, Chuchu;Ma, Xia;Rong, Yuzhi. And the article was included in European Journal of Lipid Science and Technology in 2021.SDS of cas: 2198-61-0 The following contents are mentioned in the article:

For complete utilization of raw materials and edible oil production, the oil from golden melon seeds (GSs) is extracted via the cold-pressing, hot-pressing, and ultrasound-assisted aqueous enzymic extraction (AEE), and the fatty acid composition, and nutritional value of the extracted GS oils (GSOs) are analyzed. The volatile compounds present in the GSOs are determined using gas chromatog.-mass spectrometry. The aroma profiles of different GSO samples are further distinguished by using an electronic nose. A total of 16 fatty acids are identified in the GSO samples, with atherogenic, thrombogenic, and nutritive value indexes ranging from 0.142-0.151, 0.366-0.403, and 5.019-5.299, resp. Moreover, 43 volatile compounds, including esters, hydrocarbons, alcs., ketones, pyrazines, and aldehydes are identified. The cold-pressed GSO presents fresh and fruity flavors, while the hot-pressed GSO presents roasted, nutty, fatty, and fruity flavors, and the GSO obtained via AEE presents fatty and fruity flavors. The acid and peroxide contents of these oil samples are 0.69-079 mg g-1 and 5.17-5.79 mmol kg-1, resp. The results indicate that the extraction method affects the fatty acid composition, flavor components, and physiochem. properties of the GSO. This study may help promote the development of edible GSO. Practical applications: With high demand for edible oils, it is of great significance to find natural edible oils from different sources. The oil in golden melon seeds is extracted by different methods. Their fatty acid composition and flavor components are analyzed. The GSO extracted via AEE method is rich in fatty acids composition This work would guide the development of an edible GSO and increase the value of golden melon. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0SDS of cas: 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. 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.SDS of cas: 2198-61-0

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

Inoculation of grape musts with single strains of Saccharomyces cerevisiae yeast reduces the diversity of chemical profiles of wines was written by Philipp, Christian;Bagheri, Bahareh;Horacek, Micha;Eder, Phillip;Bauer, Florian Franz;Setati, Mathabatha Evodia. And the article was included in PLoS One in 2021.Recommanded Product: Isopentyl hexanoate The following contents are mentioned in the article:

Anecdotal evidence suggests that spontaneous alc. fermentation of grape juice is becoming a more popular option in global wine production Wines produced from the same grape juice by inoculation or spontaneous fermentation usually present distinct chem. and sensorial profiles. Inoculation has been associated with more similar end-products, a loss of typicity, and lower aroma complexity, and it has been suggested that this may be linked to suppression of the local or regional wine microbial ecosystems responsible for spontaneous fermentations However, whether inoculated fermentations of different juices from different regions really end up with a narrower, less diverse chem. profile than those of spontaneously fermented juices has never been properly investigated. To address this question, we used grape juice from three different varieties, Gruuner Veltliner (white), Zweigelt (red), and Pinot noir (red), originating from different regions in Austria to compare spontaneous and single active dry yeast strains inoculated fermentations of the same grape samples. The chem. anal. covered primary metabolites such as glycerol, ethanol and organic acids, and volatile secondary metabolites, including more than 40 major and minor esters, as well as higher alcs. and volatile fatty acids, allowing an in depth statistical evaluation of differences between fermentation strategies. The fungal (mainly yeast) communities throughout fermentations were monitored using automated ribosomal intergenic spacer anal. The data provide evidence that inoculation with single active dry yeast strains limits the diversity of the chem. fingerprints. The fungal community profiles clearly show that inoculation had an effect on fermentation dynamics and resulted in chem. less diverse wines. 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 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, including apples, durians, pears, bananas, pineapples, and strawberries. Esters are more polar than ethers but less polar than alcohols. They participate in hydrogen bonds as hydrogen-bond acceptors, but cannot act as hydrogen-bond donors, unlike their parent alcohols. This ability to participate in hydrogen bonding confers some water-solubility.Recommanded Product: Isopentyl hexanoate

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