Category: 41114-00-5

Zhao, Shanshan published the artcileImpact of chiral tebuconazole on the flavor components and color attributes of Merlot and Cabernet Sauvignon wines at the enantiomeric level, Synthetic Route of 41114-00-5, the main research area is tebuconazole flavor color Merlot Sauvignon wine fermentation 2heptanol; Cabernet Sauvignon wine; Chiral tebuconazole; Color attributes; Enantiomeric level; Flavor components; Merlot wine.

The impact of chiral tebuconazole on the flavor and appearance of Merlot and Cabernet Sauvignon wines were systematically studied. Gas chromatog.-ion mobility spectrometry and headspace-solid phase microextraction coupled with gas chromatog. mass spectrometry qual. and quant. identified the flavor components, and a photog. colorimeter was used for color attribute anal. Tebuconazole enantiomers had different effects on the flavor and appearance of young wines, especially R-tebuconazole. The flavor differences were mainly manifested in fruity and floral characteristics of the wine due to changes in the concentrations of acids, alcs., and esters; R-tebuconazole alters the concentrations of key flavor compounds to the greatest extent. Tebuconazole treatment changes the color of young wines, with the final red shade of wine being control group > rac-tebuconazole ≥ S-tebuconazole > R-tebuconazole. Since chiral tebuconazole neg. alters wine, grapes treated with chiral pesticides should be subject to stricter quality control during processing.

Food Chemistry published new progress about Acids Role: BUU (Biological Use, Unclassified), BIOL (Biological Study), USES (Uses). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Synthetic Route of 41114-00-5.

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

Zhai, Xinyu published the artcileAn efficient method using ultrasound to accelerate aging in crabapple (Malus asiatica) vinegar produced from fresh fruit and its influencing mechanism investigation, Synthetic Route of 41114-00-5, the main research area is crabapple vinegar Malus fresh fruit ultrasound aging; Aroma; Cavitation; Crabapple; Mixed bacteria fermentation; Ultrasonic aging.

In this study, a kind of crabapple vinegar was developed by the method of mixed bacteria fermentation It showed that the total acids and total esters in the vinegar increased by 30.51% and 22.67%, resp. Simultaneously, ultrasound was used to treat the vinegar to shorten the time of aging. In addition, the HS-SPME-GC-MS results show that some volatile components had increased significantly, such as total esters, aldehydes and heterocycles. Combining OAV with radar chart of aroma active ingredients, the order of contribution to the characteristic aroma of crabapple vinegar was esters > alcs. > others > acids. Finally, ultrasonic cavitation and hydroxyl radicals were measured to further prove it could accelerate chem. reaction of crabapple vinegar. The results of FTIR showed that the hydrogen-bonded mols. had increased, while free mols. with irritating taste (such as ethanol and acetic acid) had decreased, which made the taste of crabapple vinegar softer. Results have showed that ultrasound is a promising technique for shortening aging time and it also provides the possibility to improve the taste of fruit vinegar.

Ultrasonics Sonochemistry published new progress about Acids Role: BUU (Biological Use, Unclassified), BIOL (Biological Study), USES (Uses). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Synthetic Route of 41114-00-5.

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

Blackford, C. L. published the artcileExploring the influence of grape tissues on the concentration of wine volatile compounds, Synthetic Route of 41114-00-5, the main research area is volatile compound grape tissue skin seed wine flavor.

Knowledge of varietal wine flavor and aroma compounds has improved, but gaps exist concerning how grape composition impacts wine style. This work aimed to explore the influence that different grape tissues can have on the volatile profiles of wines. Riesling and Cabernet Sauvignon berries were separated into skin, flesh and seeds. Two sets of fermentations were performed using separated tissues: one using an equal mass of each tissue and another where the amount of each tissue in 25 g of berries was fermented. When an equal mass of tissue was used, the seed-derived wines had a higher concentration of esters than that produced from other grape tissues. Those produced using skins had the highest concentration of lipoxygenase pathway-derived compounds, and, for Riesling, a higher concentration of monoterpenes. When the proportional amounts of each tissue found per berry were used, the flesh-derived wines generally had a higher concentration of many wine volatiles compared to the other tissues. This reflects the greater proportion of flesh tissue in the berry compared to skin and seeds. Seed-derived compounds can enhance ester biosynthesis during fermentation and skins appear to have high lipoxygenase pathway activity. Nevertheless, the flesh makes up such a large proportion of the whole berry that it has the major influence on volatile profiles of whole berry fermentations Different berry tissues can alter wine composition in unique ways, and this can inform strategies to alter wine composition through vineyard management or the selection of new germplasm.

Australian Journal of Grape and Wine Research published new progress about Aromatic compounds Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Synthetic Route of 41114-00-5.

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

Zhong, Wu published the artcileEffect of selected yeast on physicochemical and oenological properties of blueberry wine fermented with citrate-degrading Pichia fermentans, Computed Properties of 41114-00-5, the main research area is blueberry wine citrate degrading Pichia fermentation deacidification.

Blueberry wine has an excessively sour taste due to the presence of high-level of organic acids. Pichia fermentans JT-1-3 with a strong ability to degrade citric acid was selected for blueberry wine production in this work. The flocculation of JT-1-3 in comparison with two S. cerevisiaes strains was evaluated. Then citric acid degradation of JT-1-3 was assessed in synthetic media with different citric acid/glucose ratios under shaking or static conditions. Finally, JT-1-3 was inoculated in blueberry juice for fermentation The results confirmed that JT-1-3 had appropriate flocculation and consumed citric acid and glucose greatly. In final wines, 6.25% (volume/volume) alc. was achieved with 1.83% (weight/weight) residual sugar. Compared with juice, citric, malic and tartaric acids declined significantly by 43.35%, 35.29% and 44.68% in wine, resp. 2-phenylethanol, Et 9-hexadecenoate, Et decanoate were the main volatiles in blueberry wine and most esters contributed to the aroma with high odor activity values. Sensory evaluation showed that wine produced by JT-1-3 imparted improved taste with lower acidity, bitterness and hotness perceptions compared with S. cerevisiae fermentation This work revealed that JT-1-3 had a great potential to be applied for blueberry wine fermentation along with deacidification.

LWT–Food Science and Technology published new progress about Blueberry. 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Computed Properties of 41114-00-5.

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

Hamdan, Dalia I. published the artcileEchinops taeckholmiana Amin: Optimization of a Tissue Culture Protocol, Biological Evaluation, and Chemical Profiling Using GC and LC-MS, Formula: C17H34O2, the main research area is Echinops tissue culture metabolite.

There have been no reports published on the rare Echinops taeckholmiana growing wildly in Egypt. So, this study aimed to preserve it through method optimization of in vitro seed germination, besides callus formation from induced seedlings. Chem. profiling using gas chromatog.-mass spectrometry (GC-MS) anal. of the n-hexane fraction afforded 29 identified components, mainly fatty acids esters, sesquiterpenes, triterpenes, one thiophene, and bis(2-ethylhexyl) phthalate. Ultra-performance liquid chromatog.-electron spray ionization/tandem mass spectrometry (UPLC-ESI/MS-MS) anal. of total alc. root and induced calli extracts resulted in 68 metabolites. Taraxeryl acetate, β-sitosterol, stigmasterol-3β-D-glucoside, and 1,1,1-kestopentaose were identified from the defatted root extract, which inhibited α-amylase (IC50 54.6 μg/mL) and α-glucosidase (60.4 μg/mL) enzymes compared with acarbose (IC50 values of 30.57 and 34.71 μg/mL, resp.). Moreover, it showed moderate activity against HepG2 (IC50 31.1 ± 1.4 μg/mL) and no activity against M-NFS-60 cell lines compared to cisplatin (IC50 3.25 ± 1.4 and 8.37 ± 0.25, resp.).

ACS Omega published new progress about Cytotoxic agents. 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Formula: C17H34O2.

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

Zhang, Mengna published the artcileEffect of purification methods on functional properties of sardine oil ethyl esters, Formula: C17H34O2, the main research area is sardine oil ethyl ester purification method functional property.

In this study, four methods including urea complexation (UC), mol. distillation (MD), low-temperature crystallization (LTC), and Ag+ bonded to mercaptopropyl silica gel column chromatog. (AgMSG-CC) were adopted to purify eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) from sardine oil Et esters (SOEEs). These methods were systematically compared in terms of physicochem. properties, fatty acid (FA) compositions, and volatile flavor compounds to evaluate the performance and find the superior among them. The AgMSG-CC method was superior in enhancing iodine value (IV) and reducing peroxide value (PV), enriching EPA and DHA from 31.63% to 92.19% and removing undesirable volatiles. Its mild exptl. conditions could avoid the degradation and geometrical isomerization of lipids, and the packed AgMSG column could be reused. Multivariate data anal. was applied to provide an integrated and holistic view of correlation coefficients between the samples and FA species. The results supported the critical role of AgMSG-CC method in purifying EPA and DHA. Finally, this method was validated to be accurate and sensitive in the purification of EPA and DHA from SOEEs. Practical applications : High quality of fish oil is related to its high content of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and friendly aroma. However, enrichment methods about purifying fish oil affect the percentages of EPA and DHA, physicochem. indexes and the volatile flavor. In this study, the results demonstrated that Ag+ bonded to mercaptopropyl silica gel column chromatog. was the most effective to purify EPA and DHA as well as remove the undesirable odor volatiles.

Journal of Food Processing and Preservation published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Formula: C17H34O2.

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

Zhang, Xiao-Juan published the artcileIdentification of age-markers based on profiling of Baijiu volatiles over a two-year maturation period: Case study of Lu-flavor Baijiu, Computed Properties of 41114-00-5, the main research area is Lu flavor Baijiu volatile maturation period identification.

Baijiu is a highly-valued traditional Chinese distilled alc. liquor and maturation markedly improves its sensory qualities and market value. Identification of age-markers is challenging because of the complexity of the endogenous chem. profile and the absence of exogenous components added during maturation. Here, freshly-distilled raw Lu-flavor Baijiu samples were stored for two years and non-targeted screening for age-markers based on the volatile profile characterized by solid-phase micro-extraction assisted GC-MS. The resulting volatile datasets were analyzed by partial least-squares discriminant anal., Spearman’s correlation and Random-forest decision-tree, to identify potential age-markers. The contents of long chain fatty acid Et esters varied the most during maturation, mostly being absent in freshly-distilled Baijiu, but appearing at different times. Similar behavior was observed in bottled samples matured up to four years. In addition, a slight increase in short/medium chain fatty acid ester content was observed Unsupervised PCA anal., applied only to the fatty acid Et ester dataset, was able to distinguish between bottled Baijiu samples matured for one, two, three, or four years. These age-markers may help establish a reliable model for verifying the maturation time of Lu-flavor Baijiu. This screening approach should be adaptable to other alc. liquors, for quality assessment and authenticity testing.

LWT–Food Science and Technology published new progress about Alcoholic beverages. 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Computed Properties of 41114-00-5.

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

Cuevas-Glory, Luis published the artcileCharacterization of odor-contributing volatiles in two Habanero pepper varieties by gas chromatography-olfactometry, Application of Ethyl pentadecanoate, the main research area is Habanero pepper odor volatile compound gas chromatog olfactometry.

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.

Chemical Papers published new progress about Alcohols Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Application of Ethyl pentadecanoate.

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

He, Zhanglan published the artcileTandem Solid-Phase Extraction Columns for Simultaneous Aroma Extraction and Fractionation of Wuliangye and Other Baijiu, Related Products of esters-buliding-blocks, the main research area is Wuliangye Baijiu tandem solid phase aroma extraction; Wuliangye baijiu; fatty acid esters; polar compounds; simultaneous extraction and fractionation; tandem SPE columns.

Wuliangye baijiu is one of the most famous baijiu in China, with a rich, harmonic aroma profile highly appreciated by consumers. Thousands of volatiles have been identified for the unique aroma profile. Among them, fatty acid esters have been identified as the main contributors to the aroma profile. In addition, many non-ester minor compounds, many of which are more polar than the esters, have been identified to contribute to the characteristic aroma unique to Wuliangye baijiu. The anal. of these minor compounds has been challenging due to the dominance of esters in the sample. Thus, it is desirable to fractionate the aroma extract into subgroups based on functional group or polarity to simplify the anal. This study attempts a new approach to achieve simultaneous volatile extraction and fractionation using tandem LiChrolut EN and silica gel solid-phase extraction (SPE) columns. A baijiu sample (10 mL, diluted in 40 mL of water) was first passed through the LiChrolut EN (1.0 g) column. The loaded LiChrolut EN column was then dried with air and coupled with a silica gel (5.0 g) SPE column with anhydrous Na2SO4 (10.0 g) in between. The volatile compounds were eluted from the LiChrolut EN column and simultaneously fractionated on the silica gel column based on polarity. The simultaneous extraction and fractionation technique enabled the fractionations of all fatty acid esters into less polar fractions. Fatty acids, alcs., pyrazines, furans, phenols, hydroxy esters, and other polar compounds were collected in more polar fractions. This technique was used to study the volatile compounds in Wuliangye, Moutai, and Fengjiu baijiu. In addition to fatty acid esters, many minor polar compounds, including 2,6-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, p-cresol, and 2-acetylpyrrole, were unequivocally identified in the samples. The procedure is fast and straightforward, with low solvent consumption.

Molecules published new progress about Baijiu. 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Related Products of esters-buliding-blocks.

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

Diez-Fernandez, Alazne published the artcileMosquitoes are attracted by the odour of Plasmodium-infected birds, Product Details of C17H34O2, the main research area is Plasmodium Passer Culex odor; Chemical communication; Host preference; Infectious diseases; Olfaction; Olfactometer; Wild birds.

Avian malaria parasites (Plasmodium) are thought to alter the cues such as host odor, used by host-seeking mosquitoes. Bird odor is affected by secretions from the uropygial gland and may play a role in modulating vector-host interactions. We tested the hypothesis that mosquitoes are more attracted to the uropygial secretions and/or whole-body odor (headspace) of Plasmodium-infected house sparrows (Passer domesticus) than to those of uninfected birds. We tested the attraction of nulliparous (e.g. uninfected mosquitoes without previous access to blood) Culex pipiens females towards these stimuli in a dual-choice olfactometer. We used Gas Chromatog.-Mass Spectrometry (GC-MS) analyses to assess whether Plasmodium infection is associated with differences in the chem. composition of uropygial secretions. Mosquitoes were more attracted to the odours of infected than uninfected birds, regardless of sex. However, the significant interaction between infection status and the stimuli (uropygial secretion or headspace) showed that mosquitoes were more attracted to the headspace of infected birds; no differences were found in the case of uropygial secretions. The compounds in the volatile lipophilic fraction of the uropygial secretion did not differ between infected and uninfected birds. These results support the host manipulation hypothesis since avian Plasmodium parasites may be capable of altering their hosts body odor, thereby making infected individuals more attractive to mosquitoes.

International Journal for Parasitology published new progress about Alcohols Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Product Details of C17H34O2.

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