Category: esters-buliding-blocks

Zhang, Shuai published the artcileConversion of biomass-derived levulinate esters to γ-valerolactone with a robust CuNi bimetallic catalyst, Recommanded Product: Ethyl 4-oxopentanoate, the main research area is levulinate ester valerolactone preparation bimetallic catalyst optimization study property.

A high-performance Cu-Ni bimetallic catalyst supported on Zr-Al oxides was fabricated for catalyzing the transfer hydrogenation of levulinate esters to γ-valerolactone (GVL) under mild conditions. The Cu2Ni1/Zr3Al7Oz catalyst provided the highest Et levulinate conversion of 99% with 96.8% GVL yield at 150°C in 8 h employing 2-Bu alc. (2-BuOH) as the hydrogen source. The catalyst was also used successfully for the catalytic transfer hydrogenation (CTH) of a series of levulinate esters. Moreover, the catalyst still retained high activity after recycling for 4 times. The outstanding catalytic performance and selectivity of Cu2Ni1/Zr3Al7Oz, together with its low-cost nature, make it have great application potential as a catalyst for the fabrication of GVL on a large scale in industry.

New Journal of Chemistry published new progress about Acidity. 539-88-8 belongs to class esters-buliding-blocks, name is Ethyl 4-oxopentanoate, and the molecular formula is C7H12O3, Recommanded Product: Ethyl 4-oxopentanoate.

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

Zhang, Luxin published the artcileDirect production of ethyl levulinate from carbohydrates and biomass waste catalyzed by modified porous silica with multiple acid sites, Product Details of C7H12O3, the main research area is silica solid acid catalyst biomass precursor ethyl levulinate production.

Three modified porous silica solid acid catalysts with multiple acid sites (SO3H-Al/Silica, SO3H-Al-Zr/Silica, and SO3H-Zr/Silica) were prepared and characterized. The Pyridine-IR spectra showed that both Bronsted (B) and Lewis (L) acid sites were present in all three catalysts. Catalytic acid sites with different acid strengths were also found, including strong sulfonic acids and several weak acids. The prepared solid acid catalysts were used to catalyze the ethanolysis of glucose, glucosyl-based carbohydrates, and starchy food waste to produce Et levulinate (EL). The formation of EL was promoted by the synergistic effect between multiple acid sites on the catalysts. A higher B/L ratio and -SO3H amount promoted the production of EL. The catalytic activity was pos. correlated to the sp. surface area of the catalysts. Promising results were obtained for SO3H-Al/Silica: the maximum EL yield from glucose was 47.9%, and a small amount of 5-ethoxymethylfurfural was detected as a byproduct. Cellobiose, cellulose, expired wheat flour, and kitchen waste were also used as raw materials to produce EL, affording EL yields in the range of 1.6-38.9%. Finally, the stability of the prepared catalysts was explored after reuse and hot filtration.

Process Biochemistry (Oxford, United Kingdom) published new progress about Acidity. 539-88-8 belongs to class esters-buliding-blocks, name is Ethyl 4-oxopentanoate, and the molecular formula is C7H12O3, Product Details of C7H12O3.

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

Zhang, Man published the artcileEffects of inoculation protocols on aroma profiles and quality of plum wine in mixed culture fermentation of Metschnikowia pulcherrima with Saccharomyces cerevisiae, Formula: C17H34O2, the main research area is Metschnikowia Saccharomyces mixed culture fermentation plum wine aroma quality.

This study describes the first report of application of Metschnikowia pulcherrima combined with Saccharomyces cerevisiae to ferment plum wine. Variable factors studied include inoculum ratio (M. pulcherrima: S. cerevisiae = 10:1, 1:1, and 1:10), as well as simultaneous vs. sequential inoculation, with tested trials spanning 10:1sim, 1:1sim, 1:10sim, 10:1seq, 1:1seq, and 1:10seq, resp. The yeast growth kinetics, physicochem. characteristics, organic acids, aroma profiles, and sensory evaluation were investigated. During fermentation, M. pulcherrima growth was inhibited by S. cerevisiae. Compared to each simultaneous analog, sequential fermentation which was inoculated with the same yeast ratio consumed less sugar and produced lower ethanol content. Organic acids in each sample varied with the use of different inoculation strategies. A total of 48 aroma compounds were quantified, and 1:1seq sample was observed to be abundant in esters and terpenes but relatively low in higher alcs., fatty acids, and phenols. Sensory evaluation of the variously-prepared samples revealed that 1:1seq sample featured a highly intense ‘global aroma’, ‘fruity’, and ‘alc.’ notes. PCA illustrated that different inoculation protocols of mixed culture fermentation influenced plum wine aroma except 1:10sim. Ultimately, 1:1seq was identified as a promising candidate for production of high-quality plum wine.

LWT–Food Science and Technology published new progress about Acidity. 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, Man published the artcileEffects of inoculation protocols on aroma profiles and quality of plum wine in mixed culture fermentation of Metschnikowia pulcherrima with Saccharomyces cerevisiae, Application In Synthesis of 123-29-5, the main research area is Metschnikowia Saccharomyces mixed culture fermentation plum wine aroma quality.

This study describes the first report of application of Metschnikowia pulcherrima combined with Saccharomyces cerevisiae to ferment plum wine. Variable factors studied include inoculum ratio (M. pulcherrima: S. cerevisiae = 10:1, 1:1, and 1:10), as well as simultaneous vs. sequential inoculation, with tested trials spanning 10:1sim, 1:1sim, 1:10sim, 10:1seq, 1:1seq, and 1:10seq, resp. The yeast growth kinetics, physicochem. characteristics, organic acids, aroma profiles, and sensory evaluation were investigated. During fermentation, M. pulcherrima growth was inhibited by S. cerevisiae. Compared to each simultaneous analog, sequential fermentation which was inoculated with the same yeast ratio consumed less sugar and produced lower ethanol content. Organic acids in each sample varied with the use of different inoculation strategies. A total of 48 aroma compounds were quantified, and 1:1seq sample was observed to be abundant in esters and terpenes but relatively low in higher alcs., fatty acids, and phenols. Sensory evaluation of the variously-prepared samples revealed that 1:1seq sample featured a highly intense ‘global aroma’, ‘fruity’, and ‘alc.’ notes. PCA illustrated that different inoculation protocols of mixed culture fermentation influenced plum wine aroma except 1:10sim. Ultimately, 1:1seq was identified as a promising candidate for production of high-quality plum wine.

LWT–Food Science and Technology published new progress about Acidity. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Application In Synthesis of 123-29-5.

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

Gao, Zhaoping published the artcileHighly efficient hydrogenation of biomass oxygenates to alcohol products on MOF composite catalysts, Product Details of C7H12O3, the main research area is copper cobalt ceria hydrogenation catalyst biomass oxygenate.

Selective hydrogenation of biomass oxygenates to valuable chems. is a desired catalytic process from energy and environment. Traditional catalysts for selective hydrogenation of biomass oxygenates are prepared from co-impregnation or co-precipitation method. In this work, 93.6% of a 1,4-pentanediol yield as well as high stability was obtained on CeO2 supported cobalt and copper species (Cu3Co1/CeO2) by pyrolyzing a MOF composite from one-pot synthesis. Comparison showed that catalytic performances on Cu3Co1/CeO2 were higher than most literature sources, Cu3Co1/CeO2-CP and individual Co0 or Cu0 on CeO2. Addnl., Cu3Co1/CeO2 also presents the yields of higher than 92.5% for γ-valerolactone, furfural, benzaldehyde, acetophenone and phenol to corresponding alc. products. Characterization results indicated high catalytic results are derived from the coexistence of highly dispersed Cu0 and strong Lewis acid, copper and cobalt oxides, on Cu3Co1/CeO2. Redox support CeO2 facilitates dispersion of cobalt while the synergistic effect on dispersion and reduction of cobalt and copper achieves high efficient hydrogenation of biomass oxygenates.

Journal of the Taiwan Institute of Chemical Engineers published new progress about Acidity. 539-88-8 belongs to class esters-buliding-blocks, name is Ethyl 4-oxopentanoate, and the molecular formula is C7H12O3, Product Details of C7H12O3.

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

Liang, Ru published the artcileInvestigating the differences of flavor profiles between two types of soy sauce by heat-treatment, SDS of cas: 123-29-5, the main research area is soy sauce flavor heating food fortification fermentation quality.

The difference of flavor profiles and physicochem. properties between the two types of raw soy sauces and heated soy sauces were investigated in the present research. The results indicated that no significant changes of physicochem. properties, organic acids (except succinic acid) or CIELAB color space among the samples after heat-treatment were observed However, the content of volatiles was increased by about 30.89% in the fortified sample (PP1) by heat-treatment. The contents of 26 and 15 constituents in PP1 and PP2 (natural fermented sample) were enhanced compared with their resp. control (P1 and P2), resp. According to the changes of the constituents with odor activity value (OAV), the contribution of heat-treatment on soy sauce flavor profiles was related closely to the raw soy sauce type. The spicy, caramel-like and fruity note of heated soy sauces were higher than that of raw soy sauces, and the increasements of spicy, caramel-like and fruity note of PP1 were higher than that of PP2. These results may contribute to optimizing the heat-treatment parameters and improve the flavor of soy sauce.

International Journal of Food Properties published new progress about Acidity. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, SDS of cas: 123-29-5.

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

Pettinelli, Stefano published the artcileEffect of flotation and vegetal fining agents on the aromatic characteristics of Malvasia del Lazio (Vitis vinifera L.) wine, Application of Ethyl pentadecanoate, the main research area is Vitis wine vegetal fining flotation; Malvasia del Lazio; fining agents; flotation; vegetal proteins; volatile organic compounds.

BACKGROUND : Flotation is a process to reduce the must turbidity after grape pressing. The use of fining agents to reduce the polyphenol content is essential for white wine, but their impact on volatile compounds must be considered. Malvasia del Lazio juice (Vitis vinifera L.) was treated before flotation with animal gelatin (GEL), legume protein plus chitin (LEGCHIT), and legume protein plus yeast extract (LEGYEAST). The clarification efficiency, total polyphenols, and total proteins were determined in the grape must before and after flotation, as well as the volatile composition and sensory characteristics of the resulting wines. RESULTS : The LEGCHIT trial was the most efficient, it being the fastest and achieving the lowest turbidity values. The GEL trial was the slowest, showing grape must turbidity values similar to LEGYEAST but also the highest total protein content. Furthermore, LEGCHIT wines were appreciated by panelists for their greater body and reduced astringency perception. CONCLUSION : The use of legume protein combined with chitin as a fining agent for flotation is advantageous in terms of clarification efficiency for grape must. Furthermore, the wines obtained showed high perceived global quality, even though a higher loss (38% and 27% resp. for LEGYEAST and LEGCHIT) of VOCs occurred when compared with gelatin. 2020 Society of Chem. Industry.

Journal of the Science of Food and Agriculture published new progress about Acidity. 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

Vazquez-Pateiro, Ivan published the artcileInfluence of Must Clarification Technique on the Volatile Composition of Albariño and Treixadura Wines, SDS of cas: 5405-41-4, the main research area is volatile composition albarino treixadura wine; flotation; must clarification; static settling; volatile compounds; white wine.

Clarification of the musts is carried out to remove particles that cause turbidity, oxidizable polyphenols, and eliminate excess of proteins. However, an excessive clarification of the musts can lead to the reduction of volatile compound concentrations and, as a consequence, modify the sensorial properties of the wines. Therefore, in this study, the influence of two pre-fermentation clarification techniques (static settling and flotation) on the concentrations of volatile compounds has been assessed in Albariño and Treixadura wines. Fermentations were performed at an industrial scale. Volatile compounds have been identified and quantified by gas chromatog. (FID and mass spectrometry detection) and expert panelists assessed the sensory properties of the final wines. The results showed effects of the clarification techniques on the volatile composition of wines from both varieties. Flotation significantly increased the concentrations of benzyl alc. in Treixadura wines, whereas this technique increased the concentration of 1-hexanol, octanoic acid, and furfural in Albariño wines, but without exceeding the corresponding perception thresholds. Panelists tended to score higher the wines coming from flotation, which, together with the shorter application time, makes this technique suitable for clarifying the musts of these two white varieties.

Molecules published new progress about Acidity. 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, SDS of cas: 5405-41-4.

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

Zainol, Muzakkir Mohammad published the artcileSynthesis and characterization of porous microspherical ionic liquid carbon cryogel catalyst for ethyl levulinate production, SDS of cas: 539-88-8, the main research area is porous microspherical ionic liquid carbon cryogel catalyst ethyl levulinate.

A new type of carbon cryogel was synthesized from ionic liquid, a green solvent, and furfural mixtures Initially, the gel, formed via sol-gel polycondensation reaction, was freeze-dried, calcined and denoted as CCIL. The effect of furfural to IL (F/IL) ratio, water to IL (W/IL) ratio and sulfuric acid loading on the synthesis of gel was investigated. In addition, the effect of calcination temperature and time were also studied for CCIL preparation The phys. and chem. properties were evaluated with nitrogen physisorption, temperature programmed desorption of ammonia (NH3-TPD), and thermogravimetric analyzer (TGA). Fourier transform IR spectroscopy (FTIR), X-ray diffraction (XRD), field emission SEM with energy dispersive X-ray spectrometry (FESEM-EDX), CHNS anal., total organic carbon (TOC) and NMR spectroscopy (NMR) results were also analyzed. Catalytic testing, conducted to evaluate the performance of CCIL in esterification of levulinic acid with ethanol, inferred large total surface area and high acidity corroborated with good activity. The selected CCIL registered Et levulinate yield of 66.9 mol%. The exptl. results demonstrated the catalyst, derived from new feedstocks, is a potential solid acid catalyst for biomass conversion.

Diamond and Related Materials published new progress about Acidity. 539-88-8 belongs to class esters-buliding-blocks, name is Ethyl 4-oxopentanoate, and the molecular formula is C7H12O3, SDS of cas: 539-88-8.

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

Zhang, Mingzhu published the artcileProfiling the influence of physicochemical parameters on the microbial community and flavor substances of zaopei, Safety of Ethyl octanoate, the main research area is zaopei baijiu flavor fermentation Caproiciproducens Syntrophaceticus; fermented zaopei; flavor substances; high-throughput sequencing; microbial community; physicochemical parameters.

Strong-flavor baijiu is a traditional distilled alc. beverage with a long history in China. The fermented grains play a pivotal role in the production of baijiu. The purpose of this study was to evaluate and compare the microbiota and flavor substances present in fermented zaopei (ZP) from pits of different ages. High-throughput sequencing, headspace solid-phase microextraction gas chromatog.-mass spectrometry, principal component anal., community composition anal., and redundancy anal. were used to analyze and evaluate the impact of environmental factors on microbial communities and flavor substances. Six genera of bacteria (e.g., Caproiciproducens, Syntrophaceticus, Sedimentibacter, Hydrogenispora, Pelotomaculum and Bacillus) and seven genera of fungi (Cladosporium, Debaryomyces, Dipodascus, Auxarthron, Cephalotrichum, unclassified Stachybotryaceae, unclassified Microascaceae and Cephalotrichum) notably affected the production of hexanoic acid (an important flavor compound). Moisture and alc. content also had considerable effects on the production of the flavor compounds such as Et lactate, hexanoic acid, and Et hexanoate. The profiles of volatile compounds present in ZP were different between the aged and new pits; these profiles were mainly reflected in the concentration and types of alcs., aldehydes, esters, and aromatic compounds This paper provides a comprehensive overview of the physicochem. parameters, flavor substances, and microbial population distribution of ZP. Characterization of various ZP samples help to elucidate the fermentation mechanisms and offer a theor. reference to control and enhance the quality of Baijiu. 2021 Society of Chem. Industry.

Journal of the Science of Food and Agriculture published new progress about Acidity. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Safety of Ethyl octanoate.

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