Category: esters-buliding-blocks

Zhou, Zi-Wei published the artcileThe Dynamic Change in Fatty Acids during the Postharvest Process of Oolong Tea Production, Application of Methyl decanoate, the main research area is oolong tea linolenic linoleic acid dynamic change; LOX; fatty acids; manufacturing process; oolong tea.

As important factors to oolong tea quality, the accumulation and dynamic change in aroma substances attracts great attention. The volatile composition of oolong tea is closely related to the precursor contents. Fatty acids (FAs) and their derivatives are basic components of oolong tea fragrance during the postharvest process. However, information about the precursors of FAs during the postharvest process of oolong tea production is rare. To investigate the transformation of fatty acids during the process of oolong tea production, gas chromatograph-flame ionization detection (GC-FID) was conducted to analyze the composition of FAs. The results show that the content of total polyunsaturated FAs initially increased and then decreased. Specifically, the contents of α-linolenic acid, linoleic acid and other representative substances decreased after the turn-over process of oolong tea production The results of partial least squares discrimination anal. (PLS-DA) showed that five types of FAs were obviously impacted by the processing methods of oolong tea (VIP > 1.0). LOX (Lipoxygenase, EC 1.13.11.12) is considered one of the key rate-limiting enzymes of long-chain unsaturated FAs in the LOX-HPL (hydroperoxide lyase) pathway, and the mech. wounding occurring during the postharvest process of oolong tea production greatly elevated the activity of LOX.

Molecules published new progress about Leaf. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Application of Methyl decanoate.

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

Zhou, Zi-Wei published the artcileThe Dynamic Change in Fatty Acids during the Postharvest Process of Oolong Tea Production, Name: Methyl docosanoate, the main research area is oolong tea linolenic linoleic acid dynamic change; LOX; fatty acids; manufacturing process; oolong tea.

As important factors to oolong tea quality, the accumulation and dynamic change in aroma substances attracts great attention. The volatile composition of oolong tea is closely related to the precursor contents. Fatty acids (FAs) and their derivatives are basic components of oolong tea fragrance during the postharvest process. However, information about the precursors of FAs during the postharvest process of oolong tea production is rare. To investigate the transformation of fatty acids during the process of oolong tea production, gas chromatograph-flame ionization detection (GC-FID) was conducted to analyze the composition of FAs. The results show that the content of total polyunsaturated FAs initially increased and then decreased. Specifically, the contents of α-linolenic acid, linoleic acid and other representative substances decreased after the turn-over process of oolong tea production The results of partial least squares discrimination anal. (PLS-DA) showed that five types of FAs were obviously impacted by the processing methods of oolong tea (VIP > 1.0). LOX (Lipoxygenase, EC 1.13.11.12) is considered one of the key rate-limiting enzymes of long-chain unsaturated FAs in the LOX-HPL (hydroperoxide lyase) pathway, and the mech. wounding occurring during the postharvest process of oolong tea production greatly elevated the activity of LOX.

Molecules published new progress about Leaf. 929-77-1 belongs to class esters-buliding-blocks, name is Methyl docosanoate, and the molecular formula is C23H46O2, Name: Methyl docosanoate.

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

Petronilho, Silvia published the artcileRevealing the usefulness of aroma networks to explain wine aroma properties: a case study of Portuguese wines, Synthetic Route of 106-32-1, the main research area is Arinto white Bical Baga Castelao wine aroma network; aroma network; aroma sensory analysis; gas chromatography; monovarietal wines; volatile compounds.

Wine aroma is the result of complex interactions between volatile compounds and non-volatile ones and individual perception phenomenon. In this work, an aroma network approach, that links volatile composition (chromatog. data) with its corresponding aroma descriptors was used to explain the wine aroma properties. This concept was applied to six monovarietal wines from Bairrada Appellation (Portugal) and used as a case study. A comprehensive determination of the wines’ volatile composition was done (71 variables, i.e., volatile components), establishing a workflow that combines extraction techniques and gas chromatog. anal. Then, a bipartite network-based approach consisting of two different nodes was built, one with 19 aroma descriptors, and the other with the corresponding volatile compound(s). To construct the aroma networks, the odor active values were calculated for each determined compound and combined with the bipartite network. Finally, the aroma network of each wine was compared with sensory descriptive anal. The anal. of the specific aroma network of each wine revealed that Sauvignon Blanc and Arinto white wines present higher fruity (esters) and sweet notes (esters and C13 norisoprenoids) than Bical wine. Sauvignon Blanc also exhibits higher toasted aromas (thiols) while Arinto and Bical wines exhibit higher flowery (C13 norisoprenoids) and herbaceous notes (thiols), resp. For red wines, sweet fruit aromas are the most abundant, especially for Touriga Nacional. Castelão and Touriga Nacional wines also present toasted aromas (thiols). Baga and Castelão wines also exhibit fusel/alc. notes (alcs.). The proposed approach establishes a chem. aroma fingerprint (aroma ID) for each type of wine, which may be further used to estimate wine aroma characteristics by projection of the volatile composition on the aroma network.

Molecules published new progress about Wine. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Synthetic Route of 106-32-1.

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

Zhang, Lei published the artcileA reduced reaction mechanism of biodiesel surrogates with low temperature chemistry for multidimensional engine simulation, Product Details of C11H22O2, the main research area is biodiesel surrogate multidimensional engine simulation reduced reaction mechanism.

A reduced biodiesel mechanism composed of 156 species and 589 reactions is reduced from an original complex mechanism (3299 species and 10806 reactions) based on MD, MD9D, and n-heptane as the surrogates. The mechanism reduction is conducted using the path flux anal. method, which considers multiple reaction path generations in the anal. of species interactions, and isomer lumping. These reaction states cover the high-pressure and low-temperature operating conditions of future engines using advanced combustion technologies characterized by fuel-air premixing and auto-ignition. The fidelity of the resulting reduced mechanism with low-temperature chem. is examined using a variety of applications. Close agreements between the reduced and original mechanisms are obtained in the predictions of ignition delay, history of mixture temperature, and species mole fraction during homogeneous auto-ignition and the temperature profile in PSR. The reduced mechanism, further integrated with a nitrogen oxides chem. and a two-step soot model, is implemented into the KIVA/CHEMKIN program for the 3D simulation of biodiesel spray combustion. The predicted liquid and vapor penetrations agree with the exptl. data in a non-reactive biodiesel spray simulation, indicating an accurate estimation of biodiesel phys. properties. In the simulation of biodiesel spray combustion, predicted spatial distributions of hydroxyl radical and soot also agree with the corresponding exptl. data.

Combustion and Flame published new progress about Air. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Product Details of C11H22O2.

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

Nedyalkova, Miroslava A. published the artcileCalculating the Partition Coefficients of Organic Solvents in Octanol/Water and Octanol/Air, Related Products of esters-buliding-blocks, the main research area is partition coefficient organic solvent octanol water octanol air calculation.

Partition coefficients define how a solute is distributed between two immiscible phases at equilibrium The exptl. estimation of partition coefficients in a complex system can be an expensive, difficult, and time-consuming process. Here a computational strategy to predict the distributions of a set of solutes in two relevant phase equilibrium is presented. The octanol/water and octanol/air partition coefficients are predicted for a group of polar solvents using d. functional theory (DFT) calculations in combination with a solvation model based on d. (SMD) and are in excellent agreement with exptl. data. Thus, the use of quantum-chem. calculations to predict partition coefficients from free energies should be a valuable alternative for unknown solvents. The obtained results indicate that the SMD continuum model in conjunction with any of the three DFT functionals (B3LYP, M06-2X, and M11) agrees with the observed exptl. values. The highest correlation to exptl. data for the octanol/water partition coefficients was reached by the M11 functional; for the octanol/air partition coefficient, the M06-2X functional yielded the best performance. To the best of our knowledge, this is the first computational approach for the prediction of octanol/air partition coefficients by DFT calculations, which has remarkable accuracy and precision.

Journal of Chemical Information and Modeling published new progress about Air. 539-88-8 belongs to class esters-buliding-blocks, name is Ethyl 4-oxopentanoate, and the molecular formula is C7H12O3, Related Products of esters-buliding-blocks.

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

Gonzalez Viejo, Claudia published the artcileChemical characterization of aromas in beer and their effect on consumers liking, SDS of cas: 106-32-1, the main research area is chem aroma beer; Beer acceptability; Beer aromas; Fermentation; Gas chromatography; Volatiles.

Identification of volatiles in beer is important for consumers acceptability. In this study, triplicates of 24 beers from three types of fermentation (top/bottom/spontaneous) were analyzed using Gas Chromatograph with Mass-Selective Detector (GC-MSD) employing solid-phase microextraction (SPME). Principal components anal. was conducted for each type of fermentation Multiple regression anal., and an artificial neutral network model (ANN) were developed with the peak-areas of 10 volatiles to evaluate/predict aroma, flavor and overall liking. There were no hops-derived volatiles in bottom-fermentation beers, but they were present in top and spontaneous. Top and spontaneous had more volatiles than bottom-fermentation 4-Ethyguaiacol and trans-β-ionone were pos. towards aroma, flavor and overall liking. Styrene had a neg. effect on aroma, flavor and overall liking. An ANN model with high accuracy (R = 0.98) was obtained to predict aroma, flavor and overall liking. The use of SPME-GC-MSD is an effective method to detect volatiles in beers that contribute to acceptability.

Food Chemistry published new progress about Ale. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, SDS of cas: 106-32-1.

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

Deng, Yang published the artcileComposition and biochemical properties of ale beer enriched with lignans from Schisandra chinensis Baillon (omija) fruits, Product Details of C10H20O2, the main research area is Schisandra ale beer schisandrin gomisin phenol viscosity oxidative stability; Antioxidant capacity; Beer; Lignans; Schisandra chinensis; Sensory characteristics.

To develop a beverage with high antioxidant capacity and desirable sensory characteristics, Schisandra chinensis (omija) fruits were added to ale type beer at different time points of the brewing process. The phenolic compounds contents in beer were found to be dependent at the moment of the addition of omija fruit. Addition of omija fruits at the initiation of boiling imparted highest oxidative stability to beer and resulted in highest total phenolic and flavonoid contents in ale beer (606.82 mg GAE/L and 406.75 mg QE/L, resp.). The amounts of schisandrin, gomisin A and gomisin B in beer were 12.10 mg/mL, 3.12 mg/mL and 0.86 mg/mL, resp. Taken together, it is hypothesized that the addition of omija fruits to traditional brewing process can improve the development of value-added beer products.

Food Science and Biotechnology published new progress about Ale. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Product Details of C10H20O2.

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

Ishiguro, Takako published the artcileThe use of enteric capsules for releasing a fragrance over an extended period of time, Related Products of esters-buliding-blocks, the main research area is hypro mellose acetate succinate enteric capsule releasing fragrance; delayed release; enteric capsule; fragrance; pH adjustment; time lag.

A system for releasing a fragrance, citral (CR) over an extended period of time using three types of enteric capsules is reported. The L- and M-type capsules released CR into media with a pH above 6, while the H-type capsule released CR at a pH above 7. The pH of the releasing medium was controlled by sodium borate (SB), i.e., by adding SB-methylcellulose (MC) prepared in different weight ratios (SB-MC 1 : 2, 1 : 1 and 2 : 1) to tablets and by compressing them at different pressures. The tablet containing a large amount of SB and that was pressed at higher pressures permitted the pH of the releasing medium to be changed from 5 to 9, at 4-5 h after the addition of SB to the tablets, while negligible changes were observed for tablets containing low amounts of SB and which were compressed at lower pressures. Reflecting these pH changes, CR was released after different periods of time when SB-MC tablets and capsules containing CR were simultaneously added to the releasing medium. When enteric capsules containing CR and the pH adjusting tablets were simultaneously added to a benzyl acetate (BA) solution, BA was released at a constant rate, while CR was released for different periods of time depending on the type of capsule used. The results suggest that fragrances could be released over different time frames by using enteric capsules and pH adjusting agents, for example, the release of fragrances with sedative effects at night time and with stimulating effects in the morning.

Chemical & Pharmaceutical Bulletin published new progress about pH. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Related Products of esters-buliding-blocks.

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

Englezos, Vasileios published the artcileSaccharomyces cerevisiae-Starmerella bacillaris strains interaction modulates chemical and volatile profile in red wine mixed fermentations, Quality Control of 106-32-1, the main research area is volatile organic compound Saccharomyces Starmerella red wine fermentation; Extracellular metabolites; Mixed fermentation; Non-Saccharomyces; Starmerella bacillaris; Yeast interactions.

The use of Starmerella bacillaris in combination with Saccharomyces cerevisiae is considered as a state-of-the-art biol. application to modulate wine composition This application implies a detailed understanding of yeast-yeast interactions during mixed fermentations and their effect on the composition of the resulting wines. In this context, ten com. S. cerevisiae strains were used as partners of an indigenous, previously characterized Starm. bacillaris strain in order to get a better insight into the impact of S. cerevisiae strain employed. The different combinations of strains tested influenced the growth dynamics, the fermentation behavior and, as a consequence, wine composition in a couple-dependent manner. In addition, wines produced from mixed fermentations had significantly lower levels of ethanol, acetic acid and Et acetate, and showed higher amounts of glycerol, higher alcs. and esters compared to pure S. cerevisiae control fermentations This study reveals the importance of S. cerevisiae strain choice on the chem. composition of the wines produced from mixed culture fermentations with Starm. bacillaris.

Food Research International published new progress about volatile organic compound Saccharomyces Starmerella red wine fermentation; Extracellular metabolites; Mixed fermentation; Non-Saccharomyces; Starmerella bacillaris; Yeast interactions. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Quality Control of 106-32-1.

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

Ramsey, Imogen published the artcileAssessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles, Computed Properties of 111-11-5, the main research area is beer dealcoholization sensory physicochem impact reverse osmosis membrane technol; Dealcoholization; Non-alcoholic beer; Physicochemical; Reverse osmosis; Sensory.

A pilot scale dealcoholisation unit fitted with reverse osmosis (RO) membranes was used to directly compare two beer matrixes (stout, lager, ∼ 5% ABV) and their dealcoholized counterparts (∼0.5% ABV), for physicochem. properties (volatiles, pH, ABV, polyphenols, bitterness) and sensory profiles using a trained descriptive panel (n = 12). The efficiency and consistency of RO membranes were evaluated by replicate dealcoholisation trials (n = 3) for each beer. Statistical anal. revealed significant reductions (p < 0.05) in key volatile compounds with linear structures (Et octanoate, octan-1-ol) compared to those with increased levels of branching (3-methylbutyl acetate, 2-methylpropan-1-ol). Significant reductions (p < 0.0001) in fruity/estery, alc./solvent, malty, sweetness and body sensory attributes were also discovered. Finally, longer processing times for the stout across replicate trials suggested membrane clogging, while differences in volatile reduction suggested membrane fouling. This novel research proposes compound structure, rather than compound size, impacts RO membrane permeability and resulting sensory quality. Food Chemistry: X published new progress about Beer. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Computed Properties of 111-11-5.

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