Category: 2198-61-0

Domination of pit mud microbes in the formation of diverse flavour compounds during Chinese strong aroma-type Baijiu fermentation was written by Gao, Jiangjing;Liu, Guoying;Li, Anjun;Liang, Chenchen;Ren, Cong;Xu, Yan. And the article was included in LWT–Food Science and Technology in 2021.Name: Isopentyl hexanoate The following contents are mentioned in the article:

The pit mud microbes are tightly correlated with the quality of Chinese strong aroma-type Baijiu. However, it is still unclear the explicit contributions of pit mud microbes to flavor formation. Through down-scaled fermentation with or without pit mud, we found that 85 genera from pit mud, dominating by Caproiciporducens, Caloramator, Sedimentibacter and Caldicoprobacter, migrated into fermented grains. These microbes increased the microbial diversity in fermented grains and resulted in an improved flavor profiles: 13 volatiles acids, 6 linear-chain alcs. and 37 esters were more abundant in the pit mud group. Most of these compounds were pos. correlated with anaerobes derived from pit mud by network correlation anal. Moreover, a synergistic effect of diverse esters formation was found between pit mud microbes and starter (Daqu). The pit mud microbes contributed to abundant volatile acids and linear-chain alcs. that were selectively esterified by Daqu (starter), and the metabolism of pit mud microbes elevated the pH of fermented grains, which further elevated the esterification capability of Daqu. These findings improve the understanding of the diverse flavor compounds formation during strong aroma-type Baijiu 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. 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. Name: Isopentyl hexanoate

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

Analysis of volatile compounds and sugar content in three polish regional ciders with pear addition was written by Kliks, Jaroslaw;Kawa-Rygielska, Joanna;Gasinski, Alan;Glowacki, Adam;Szumny, Antoni. And the article was included in Molecules in 2020.Application In Synthesis of Isopentyl hexanoate The following contents are mentioned in the article:

Aroma plays important part in cider acceptability to the consumer. In this study, techniques such as headspace solid-phase microextraction (HS-SPME), which has been coupled with gas chromatog. and mass spectrometry, have been used to assess what changes in the volatilome occur during fermentation of three apple cultivars (Cortland, Gala, Idared) with and without addition of pear (Konferencja) juice addition Anal. of volatiles has shown that temperature of fermentation, apple variety and pear juice addition have significant influences on the volatile compositions of the acquired ciders. Ciders prepared in laboratory conditions fermented at 15°C were characterized by a greater share of esters, such as Et hexanoate, Et decanoate and Et dodecanoate, in volatile profile (66.24-79.58%) than ciders fermented at 20°C (58.81-77.22%). Ciders fermented at a higher temperature were characterized by a greater share of alcs., such as phenylethyl alc. and hexan-1-ol (18.34-36.7%) than ciders fermented at a lower temperature (16.07-25.35%). In the ciders prepared from pear (20% weight/weight) and apple (80% weight/weight) juice, the presence of esters, such as Et (2E, 4Z)-deca-2,4-dienoate, characterized by a pear aroma, could be noted. 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. 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.Application In Synthesis of Isopentyl hexanoate

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

Identification of a new class of non-electrophilic TRPA1 agonists by a structure-based virtual screening approach was written by Araki, Mitsugu;Kanda, Naoto;Iwata, Hiroaki;Sagae, Yukari;Masuda, Katsuyoshi;Okuno, Yasushi. And the article was included in Bioorganic & Medicinal Chemistry Letters in 2020.Application of 2198-61-0 The following contents are mentioned in the article:

Recent work has gradually been clarifying the binding site of non-electrophilic agonists on the transient receptor potential A1 (TRPA1). This study searched for non-electrophilic TRPA1 agonists by means of in silico drug discovery techniques based on three-dimensional (3-D) protein structure. First, agonist-bound pocket structures were explored using an advanced mol. dynamics simulation starting from the cryo-electron microscopic structure of TRPA1, and several pocket structures suitable for virtual screening were extracted by structure evaluation using known non-electrophilic TRPA1 agonists. Next, 49 compounds were selected as new non-electrophilic agonist candidates from a library of natural products comprising 10,555 compounds by mol. docking toward these pocket structures. Measurement of the TRPA1 agonist activity of these compounds showed notable TRPA1 activation with three compounds (decanol, 2-ethyl-1-hexanol, phenethyl butanoate). Decanol and 2-ethyl-1-hexanol, which are categorized as fatty alcs., in particular have a novel chem. scaffold for TRPA1 activation. The results of this study are expected to be of considerable use in understanding the mol. mechanism of TRPA1 recognition by non-electrophilic agonists. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Application 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. 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.Application of 2198-61-0

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

Exploration of key aroma active compounds in strong flavor Baijiu during the distillation by modern instrument detection technology combined with multivariate statistical analysis methods was written by He, Fei;Yang, Shiqi;Zhang, Guihu;Xu, Ling;Li, Hehe;Sun, Jinyuan;Huang, Mingquan;Zheng, Fuping;Sun, Baoguo. And the article was included in Journal of Food Composition and Analysis in 2022.Application of 2198-61-0 The following contents are mentioned in the article:

Liquid-liquid microextraction (LLME) combined with gas chromatog.-mass spectrometry (GC-MS) and headspace-gas chromatog.-ion mobility spectrometry (HS-GC-IMS) were used to detect the variations in volatile compounds during the distillation process of strong flavor raw Baijiu. The 3D fingerprint spectrum clearly showed a variation in volatile compounds from different distillation stages, and most alc.-soluble and low mol. weight compounds showed a downward trend with the extension of distillation time, but water-soluble, high mol. weight and high boiling compounds showed the opposite result. Then, 50 aroma compounds were sniffed and identified by gas chromatog.-olfactometry-mass spectrometry (GC-O-MS) and multivariate statistical anal. including principal component anal. (PCA) and partial least squares discriminant anal. (PLS-DA) confirmed four aroma active markers related to classification. Finally, the receiver operating characteristic (ROC) curve was further used to verify that Et butanoate and Et hexanoate were the most effective difference marker to distinguish the head Baijiu samples and butanoic acid was the most effective difference marker for distinguishing the heart Baijiu samples from the tail Baijiu samples. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Application 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. Cyclic esters are called lactones, regardless of whether they are derived from an organic or inorganic acid. One example of an organic lactone is γ-valerolactone.Application of 2198-61-0

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

Effect of probiotic Minas Frescal cheese on the volatile compounds profile and metabolic profile assessed by nuclear magnetic resonance spectroscopy and chemometric tools was written by Balthazar, Celso F.;Guimaraes, Jonas T.;Silva, Ramon;Filho, Elenilson G. A.;Brito, Edyr S.;Pimentel, Tatiana C.;Rodrigues, Sueli;Esmerino, Erick A.;Silva, Marcia Cristina;Raices, Renata S. L.;Granato, Daniel;Duarte, Maria Carmela K. H.;Freitas, Monica Q.;Cruz, Adriano G.. And the article was included in Journal of Dairy Science in 2021.Application of 2198-61-0 The following contents are mentioned in the article:

This study aimed to evaluate the effect of Lacticaseibacillus casei 01 as a probiotic culture on the production of volatile organic compounds and metabolic profile of Minas Frescal cheese. Lactose (α-lactose and β-lactose), fatty acids (unsaturated and saturated), citric acid, tryptophan, and benzoic acid were the main compounds Compared with the control cheese, probiotic cheese was characterized by the highest concentration of tryptophan and presented a higher number of volatile acids. The control cheese was characterized by the highest concentration of benzoic acid and fatty acids, resulting in a higher number of volatile alcs. and esters. No differences were observed for α-lactose, β-lactose, and citric acid contents. A clear separation of probiotic and control Minas Frescal cheese was obtained using ¹H NMR spectra, demonstrating that the addition of probiotic culture altered the metabolic profile of Minas Frescal cheese. Overall, the findings suggested that the addition of probiotic culture promoted the proteolysis in the fresh cheeses, decreased the lipolysis, and altered the volatile compounds Furthermore, NMR spectroscopy coupled to chemometrics tools could be used to differentiate probiotic and conventional cheeses. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Application of 2198-61-0).

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. 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.Application of 2198-61-0

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

Assessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae was written by Sun, Nan;Gao, Zhiyi;Li, Shiqi;Chen, Xiaowen;Guo, Jing. And the article was included in Journal of the Science of Food and Agriculture in 2022.Quality Control of Isopentyl hexanoate The following contents are mentioned in the article:

To improve the aroma of kiwi wine through the utilization of Wickerhamomyces anomalus, kiwi juice was fermented using a selected W. anomalus strain in pure culture and mixed fermentations with Saccharomyces cerevisiae, which was inoculated simultaneously and sequentially. The physicochem. indexes, volatile compounds and aroma properties of the kiwi wines were assessed. The study suggested that the ethanol, color indexes and organic acids of the wines were closely related to the method of inoculation. Compared with the pure S. cerevisiae fermentation, the mixed fermentations produced more varieties and concentrations of volatiles. The sequential fermentations increased the concentrations of esters and terpenes, improving the flower and sweet fruit notes of the wines. The simultaneous inoculation enhanced the contents of esters and aldehydes, intensifying the flower, sweet and sour fruit of the wines. Partial least-squares regression anal. showed that esters and terpenes contributed greatly to the flower and sweet fruit aroma, whereas aldehydes were the major contributors to the sour note. Based on our results, the mixed fermentations not only enriched the types and concentrations of volatiles, but also had better sensory properties. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Quality Control of 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. 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.Quality Control of Isopentyl hexanoate

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

Characterization of odor-contributing volatiles in two Habanero pepper varieties by gas chromatography-olfactometry was written by Cuevas-Glory, Luis;Pino, Jorge;Lopez-Sauri, Daniel;Novelo-Torres, Benjamin;Sauri-Duch, Enrique. And the article was included in Chemical Papers in 2020.Recommanded Product: 2198-61-0 The following contents are mentioned in the article:

Abstract: Volatile constituents and odor-active compounds of two varieties of Habanero pepper (Capsicum chinense Jacq.) were analyzed by GC-MS, GC-O and AEDA. A total of 118 volatile compounds were obtained from Habanero pepper varieties Mayapan and Jaguar by simultaneous distillation-extraction technique. Compounds such as esters, terpenes, aldehydes, alcs. and ketones comprised 78% of volatiles found in both varieties. By means of AEDA technique, 24 odor-contributing compounds (esters, terpenes, aldehydes and alcs.) were identified. Compounds such as δ-cadinene (FD = 729), 3-methylbutyl 2-methylpropanoate and 3,3-dimethylcyclohexanol (FD = 243) were the major odor-active compounds in Mayapan variety aroma, whereas 3-methylbutyl 2-methylpropanoate (FD = 729) and 2-methylpropyl 2-methylbutanoate, hexyl pentanoate and δ-cadinene (FD = 243) were characteristic in Jaguar variety. An intense pungent odor was notorious in Mayapan variety, due mainly to 3,3-dimethylcyclohexanol. On the basis of FD values, sweet and pungent were characteristic notes in Mayapan variety, whereas sweet and fruity notes were predominant in Jaguar variety. This suggests that aroma variability among Habanero pepper varieties might be related to their genotypic diversity. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Recommanded Product: 2198-61-0).

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. 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.Recommanded Product: 2198-61-0

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

Chemical Composition of Dillenia indica Fruit and Adonidia merrillii Floral Volatile Metabolites was written by Nkop, E. J.;Essien, E. E.;Thomas, P. S.;Flamini, G.. And the article was included in Chemistry of Natural Compounds in 2021.Name: Isopentyl hexanoate The following contents are mentioned in the article:

In this study, we present the first report on the volatile constituents of Dillenia indica fruit and Adonidia merrillii. Dillenia indica fruit afforded a pale yellow aromatic oil (0.8% v/w) in which 38 constituents were identified, accounting for 97.8% of the total composition (Table 1). The predominant constituents were germacrene D (26.1%), β-caryophyllene (15.5%), α-pinene (13.3%), bicyclogermacrene (7.3%), and α-copaene (6.8%). The essential oil is composed mainly of sesquiterpene hydrocarbons (71.3%), followed by monoterpene hydrocarbons (16.7%), oxygenated sesquiterpenes (8.4%), non-terpene derivatives (1.2%), and Ph propanoids (0.2%). Eleven compounds were identified in the yellow volatile floral essential oil of A. merrillii, representing 99.8% of the total oil composition (Table 1). The major components were linalool (43.8%), 4-terpineol (13.7%), 1,8-cineole (12.1%), and α-terpineol (8.5%). They were composed exclusively of oxygenated monoterpenes (97.3%) and oxygenated sesquiterpenes (2.5%). The essential oils were obtained by hydrodistillation (4 h) of the fresh plant parts using a Clevenger-type apparatus The oils were dried over anhydrous sodium sulfate and stored in a refrigerator (4°C) after estimation of the percentage yield. 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 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.Name: Isopentyl hexanoate

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

Design of potential probiotic yeast starters tailored for making a cornelian cherry (Cornus mas L.) functional beverage was written by Di Cagno, Raffaella;Filannino, Pasquale;Cantatore, Vincenzo;Polo, Andrea;Celano, Giuseppe;Martinovic, Andjela;Cavoski, Ivana;Gobbetti, Marco. And the article was included in International Journal of Food Microbiology in 2020.Category: esters-buliding-blocks The following contents are mentioned in the article:

We carried out a step-by-step accurate procedure to design yeast starters with probiotic and technol. traits to ferment cornelian cherry fruits puree (CP). Pichia kudriavzevii DCNa1 and Wickerhamomyces subpelliculosus DFNb6 were selected as binary starters due to their metabolic traits and low ethanol yield. Fermentation by selected starters pos. affected the phys. stability of CP. Depletion of loganic and cornuside acids during CP fermentation, leads us to speculate that yeasts might be involved in the conversion of iridoids to bioactive derivatives Compared to unfermented CP, fermentation also affected the profile of CP volatiles, resulting in higher amount of alcs. and esters, and lower levels of aldehydes and alkanes. Viable cell number of selected yeasts in CP after 21 days of storage at 4 °C as well as after in vitro simulated digestion remained above the min. dose recommended for a probiotic beverage. Under the in vitro gastrointestinal batch simulating the digestion process, we provided original evidence about the ability of yeasts conveyed by fermented CP to modulate the intestinal microbiota. We also faced some issues related to the yeasts physiol. and the link between biofilm and cell viability that still deserve to be more in depth investigated. 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 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. 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

Differentiation and classification of Chinese Luzhou-flavor liquors with different geographical origins based on fingerprint and chemometric analysis was written by Qian, Yu;Zhang, Liang;Sun, Yue;Tang, Yongqing;Li, Dan;Zhang, Huaishan;Yuan, Siqi;Li, Jinsong. And the article was included in Journal of Food Science in 2021.Related Products of 2198-61-0 The following contents are mentioned in the article:

In order to differentiate and characterize Chinese Luzhou-flavor liquor according to geog. origins, the volatile flavor compounds were analyzed for forty com. Luzhou-flavor liquor samples from Sichuan, Jiangsu, and Hubei provinces. A total of 113 volatile flavor compounds were quantified; among them, 29 flavor compounds were quantified according to the internal standard method. The differences in flavor composition among different brands of Luzhou-flavor liquor were compared. A data matrix of 64 (flavor components) × 40 (samples) was studied and interpreted using chemometric anal. The research object could be naturally clustered according to geog. origin (brand) based on the hierarchical cluster anal. (HCA), principal component anal. (PCA) and multivariate anal. of variance (MANOVA) methods. A 100% of predication ability was obtained by the application of K-nearest neighbor model (KNN) for study sample classification. The results demonstrate that the abundance of volatile flavor components in liquors combined with appropriate multivariate statistical methods could be used for the division and traceability of liquors from different geog. origins. This study can provide the basis for the identification of liquor authenticity and the traceability of liquor. 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. 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.Related Products of 2198-61-0

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