Category: esters-buliding-blocks

de Souza, Joao Carlos published the artcileInfluence of vinification process over the composition of volatile compounds and sensorial characteristics of greek wines, Synthetic Route of 106-32-1, the main research area is grape wine volatile compound sensory property vinification process; Flavor; Greek grape; Sensory analysis; Sparkling wine; Sulfite; Volatile composition.

Wine is one of the most traditional consumed alc. beverages in the world. Millions of wine enthusiasts worldwide duly appreciate a wine of excellent quality in terms of physicochem. and sensorial properties. Different classes of wines have different volatile compositions and sensorial properties, which can be altered, depending on the vinification process and use of additives. Among the widely employed additives in wine production is sulfite (SO2). The popularity of sulfite lies in its ability to preserve the flavor and freshness of wine; however, depending on the quantity, sulfite can pose serious health risks to consumers and affect the quality of the drink. The present study evaluated and compared the compositions of volatile compounds and sensorial properties of sparkling and traditional wines (with and without SO2) produced from Greek grapes Grechetto, Greco bianco and Greco di tufo. The results obtained of the composition of volatile compounds in these wines pointed to differences between SO2-containing, SO2-free and sparkling wines, with different amounts of compounds such as alcs., esters, fatty acids, phenols and differences in sensorial properties. The Grechetto wine, prepared without SO2, exhibited greater quality, better volatile composition, and better sensorial properties compared to the wines produced with SO2.

Journal of Food Science and Technology (New Delhi, India) published new progress about Acidity. 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

de Souza, Joao Carlos published the artcileInfluence of vinification process over the composition of volatile compounds and sensorial characteristics of greek wines, Application of Methyl decanoate, the main research area is grape wine volatile compound sensory property vinification process; Flavor; Greek grape; Sensory analysis; Sparkling wine; Sulfite; Volatile composition.

Wine is one of the most traditional consumed alc. beverages in the world. Millions of wine enthusiasts worldwide duly appreciate a wine of excellent quality in terms of physicochem. and sensorial properties. Different classes of wines have different volatile compositions and sensorial properties, which can be altered, depending on the vinification process and use of additives. Among the widely employed additives in wine production is sulfite (SO2). The popularity of sulfite lies in its ability to preserve the flavor and freshness of wine; however, depending on the quantity, sulfite can pose serious health risks to consumers and affect the quality of the drink. The present study evaluated and compared the compositions of volatile compounds and sensorial properties of sparkling and traditional wines (with and without SO2) produced from Greek grapes Grechetto, Greco bianco and Greco di tufo. The results obtained of the composition of volatile compounds in these wines pointed to differences between SO2-containing, SO2-free and sparkling wines, with different amounts of compounds such as alcs., esters, fatty acids, phenols and differences in sensorial properties. The Grechetto wine, prepared without SO2, exhibited greater quality, better volatile composition, and better sensorial properties compared to the wines produced with SO2.

Journal of Food Science and Technology (New Delhi, India) published new progress about Acidity. 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

Albergamo, Ambrogina published the artcileGrape water: reclaim and valorization of a by-product from the industrial cryoconcentration of grape (Vitis vinifera) must, Category: esters-buliding-blocks, the main research area is Vitis valorization cryoconcn benzaldehyde alc terpenoid; chemical characterization; must cryoconcentration; vegetable water; waste reclaim; winery wastewater.

The term ‘grape (Vitis vinifera) water’ refers to a byproduct from the cryoconcn. of must that, if not reclaimed, would be considered as wastewater. In this study, the nutraceutical potential of waters reclaimed from the cryoconcn. of Grillo and Moscato musts was evaluated. Both waters showed physicochem. parameters in agreement with Italian regulation for drinking water, and interesting levels of F- (3.02-8.02 mg L-1) and SO4- (52.85-49.34 mg L-1). Inorganic elements, including Mg (5.54-7.78 mg L-1), K (47.12-59.87 mg L-1), Fe (219.09-205.32μg L-1), and Zn (189.65-127.30μg L-1), and phenolic contents <35 mg GAE L-1 contributed to determine moderate antioxidant activities. Considering fatty acid composition, oleic and linoleic acids predominated, being higher in Moscato than Grillo samples (64.42% vs. 58.22%, and 5.42% vs. 6.07%). Grape waters displayed also rich aroma profiles, including mainly esters, alcs. and terpenoids. The latter components (i.e. linalool and α-terpineol) were more abundant in Moscato than in Grillo (13% vs. 8%). Interestingly, some minor volatiles, characterized the vine of provenance (e.g. benzaldehyde and 3-methylbutylacetate in Moscato). All grape waters showed also a considerable fraction of Et lactate, six-carbon compounds and acetates, reflecting the proximity of samples to the grapes of origin. In a growing scenario of environmental decay and resource depletion, results from this study support an innovative and profitable waste recycling strategy for the wine 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, Category: esters-buliding-blocks.

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

Perpetuini, Giorgia published the artcileInfluence of FLO1 and FLO5 genes on aroma profile of sparkling wines, Computed Properties of 123-29-5, the main research area is sparkling wine aroma FLO gene influence.

This study investigated the influence of S. cerevisiae F6789A strain and its derivative mutants – harbouring FLO1 gene deletion (F6789A-ΔFLO1) and FLO5 gene deletion (F6789A-ΔFLO5) – on secondary fermentation, autolysis outcome and aroma compounds production Data revealed differences in terms of metabolic behavior leading to the production of sparkling wines with different characteristics. F6789A showed the best fermentation kinetic reaching a pressure of 5 bar inside the bottle, while F6789A-ΔFLO1 and F6789A-ΔFLO5 reached 4 bar and 3.8 bar, resp. Cell viability was in agreement with fermentation kinetics. In fact, F6789A showed the highest number of cells. An early autolysis was observed for F6789A-ΔFLO5. Differences were observed especially for esters in terms of number and quantity of esters released. In particular, the parental strains produced 39 different esters while F6789A-ΔFLO1 and F6789A-ΔFLO5 27 and 35, resp. F6789A-ΔFLO5 was the main ester producer with a total amount of about 89 mg/L. Sensory anal. showed that all the strains produced balanced sparkling wines with neg. and pos. attributes arranged in good proportions, showing good aroma descriptors. Obtained data suggested that FLO1 or FLO5 genes had a pleiotropic effect affecting not only flocculation ability but also other metabolic traits.

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, Computed Properties of 123-29-5.

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

Perpetuini, Giorgia published the artcileInfluence of FLO1 and FLO5 genes on aroma profile of sparkling wines, Related Products of esters-buliding-blocks, the main research area is sparkling wine aroma FLO gene influence.

This study investigated the influence of S. cerevisiae F6789A strain and its derivative mutants – harbouring FLO1 gene deletion (F6789A-ΔFLO1) and FLO5 gene deletion (F6789A-ΔFLO5) – on secondary fermentation, autolysis outcome and aroma compounds production Data revealed differences in terms of metabolic behavior leading to the production of sparkling wines with different characteristics. F6789A showed the best fermentation kinetic reaching a pressure of 5 bar inside the bottle, while F6789A-ΔFLO1 and F6789A-ΔFLO5 reached 4 bar and 3.8 bar, resp. Cell viability was in agreement with fermentation kinetics. In fact, F6789A showed the highest number of cells. An early autolysis was observed for F6789A-ΔFLO5. Differences were observed especially for esters in terms of number and quantity of esters released. In particular, the parental strains produced 39 different esters while F6789A-ΔFLO1 and F6789A-ΔFLO5 27 and 35, resp. F6789A-ΔFLO5 was the main ester producer with a total amount of about 89 mg/L. Sensory anal. showed that all the strains produced balanced sparkling wines with neg. and pos. attributes arranged in good proportions, showing good aroma descriptors. Obtained data suggested that FLO1 or FLO5 genes had a pleiotropic effect affecting not only flocculation ability but also other metabolic traits.

LWT–Food Science and Technology published new progress about Acidity. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Related Products of esters-buliding-blocks.

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

Perpetuini, Giorgia published the artcileInfluence of FLO1 and FLO5 genes on aroma profile of sparkling wines, Name: Methyl octanoate, the main research area is sparkling wine aroma FLO gene influence.

This study investigated the influence of S. cerevisiae F6789A strain and its derivative mutants – harbouring FLO1 gene deletion (F6789A-ΔFLO1) and FLO5 gene deletion (F6789A-ΔFLO5) – on secondary fermentation, autolysis outcome and aroma compounds production Data revealed differences in terms of metabolic behavior leading to the production of sparkling wines with different characteristics. F6789A showed the best fermentation kinetic reaching a pressure of 5 bar inside the bottle, while F6789A-ΔFLO1 and F6789A-ΔFLO5 reached 4 bar and 3.8 bar, resp. Cell viability was in agreement with fermentation kinetics. In fact, F6789A showed the highest number of cells. An early autolysis was observed for F6789A-ΔFLO5. Differences were observed especially for esters in terms of number and quantity of esters released. In particular, the parental strains produced 39 different esters while F6789A-ΔFLO1 and F6789A-ΔFLO5 27 and 35, resp. F6789A-ΔFLO5 was the main ester producer with a total amount of about 89 mg/L. Sensory anal. showed that all the strains produced balanced sparkling wines with neg. and pos. attributes arranged in good proportions, showing good aroma descriptors. Obtained data suggested that FLO1 or FLO5 genes had a pleiotropic effect affecting not only flocculation ability but also other metabolic traits.

LWT–Food Science and Technology published new progress about Acidity. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Name: Methyl octanoate.

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

Li, Xiaoning published the artcileZr-DBS with Sulfonic Group: A Green and Highly Efficient Catalyst for Alcoholysis of Furfuryl Alcohol to Ethyl Levulinate, Recommanded Product: Ethyl 4-oxopentanoate, the main research area is zirconium dodecylbenzenesulfonate alcoholysis catalyst furfuryl alc ethyl levulinate; green chem synergetic effect.

The alcoholysis of furfuryl alc. (FA) produce Et levulinate (EL) plays a crucial role in the field of biomass conversion. In this work, a novel Zr-base catalyst with sulfonic groups in its structure was prepared by the co-precipitation of sodium dodecyl benzene sulfonate and ZrOCl2 (Zr-DBS) under non-toxic conditions. It was found that Zr-DBS has an excellent catalytic performance for this reaction and an EL yield of 95.27% could be achieved. Besides, Zr-DBS could be easily separated from the reaction system and reused at least four times without a significantly decrease in activity. Meanwhile, Zr-DBS was characterized by Fourier transform IR spectroscopy (FT-IR), powder X-ray diffraction (XRD), scanning electron microscope (SEM), transmission electron microscopy (TEM), N2 adsorption-desorption, inductively coupled plasma optical emission spectroscopy (ICP-OES) and temperature-programmed desorption of ammonia (NH3-TPD). The main reason for the high catalytic activity of the Zr-DBS was that the synergetic effects of Lewis and Bronsted acid sites and appropriate textural properties.

Catalysis Letters 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

Gupta, Shyam Sunder R. published the artcileCatalytic conversion of furfuryl alcohol or levulinic acid into alkyl levulinates using a sulfonic acid-functionalized hafnium-based MOF, HPLC of Formula: 539-88-8, the main research area is catalyst furfuryl alc levulinic acid alkyl levulinate sulfonate hafnium; zirconium catalyst furfuryl alc alkyl levulinate esterification.

Biomass conversion using reusable solid acid catalysts are highly desirable to comply with the principles of green chem. Here, we report a sulfonic acid-functionalized hafnium-based metal-organic framework (MOF), UiO-66(Hf)-SO3H, as an efficient solid acid catalyst for the alcoholysis of furfuryl alc. (FA) and esterification of levulinic acid (LA) affording alkyl levulinates (ALs). Among the as prepared UiO-66 based MOFs(UiO-66(Hf), UiO-66(Hf)-NH2, UiO-66(Hf)-SO3H and UiO-66(Zr)-SO3H), UiO-66(Hf)-SO3H holds highest Bronsted acidity and therefore exhibits excellent catalytic activity towards production of ALs. The highest Bronsted acidity in UiO-66(Hf)-SO3H is the result of the covalently bound sulfonic acid groups present inorganic linkers along with the ligated hydroxyl groups (Hf-μ3-OH) to the Hf metal clusters.

Catalysis Communications 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, HPLC of Formula: 539-88-8.

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

Vasquez, Paola Blair published the artcileGas-Phase Catalytic Transfer Hydrogenation of Methyl Levulinate with Ethanol over ZrO2, COA of Formula: C7H12O3, the main research area is gas phase catalytic hydrogenation methyl levulinate ethanol zirconia.

This paper reports about the gas-phase reduction of Me levulinate to γ-valerolactone (GVL) via catalytic transfer hydrogenation using ethanol as the H-donor. In particular, high-surface-area, tetragonal zirconia has proven to be a suitable catalyst for the reaction. Under optimized conditions, the reaction is selective toward the formation of GVL (yield 70%). However, both the deposition of heavy oligomeric compounds over the catalytic surface and the progressive conversion from Lewis to Bronsted acidity, due to the reaction with the water formed in situ, led to a progressive change in the chemo-selectivity, promoting side reactions, e.g. the alcoholysis of angelica lactones to Et levulinate. However, the in situ regeneration of the catalyst performed by feeding air at 400 °C for 2 h permitted an almost total recovery of the initial catalytic behavior, proving that the deactivation is reversible. The reaction has been tested also using a true bioethanol, derived from agricultural waste.

ACS Sustainable Chemistry & Engineering 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, COA of Formula: C7H12O3.

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

De Santis, Diana published the artcileEffect of aging pit on volatile compounds and sensory attributes of traditional Italian Fossa cheese, Name: Ethyl octanoate, the main research area is Italian Fossa cheese aging pit volatile compound sensory attribute.

This work evaluated how the gross chem. composition and color, the sensory characteristics, and the aromatic properties (evaluated through HS-SPME-GC), of Fossa cheese, a typical local Italian product aged in specially designed underground pits, are affected by the pit used for ripening. Four pits of different depth from 2.5 to 3.4 m were filled with sacs of cheese stacked on top of each other and used for the 90-day aging. Cheese samples taken from various positions inside each pit were collected and analyzed. Results showed statistically significant differences among the cheeses aged in the different sized pits for most of the studied characteristics. The multivariate anal. of the data revealed that many cheese properties, including the overall liking, were correlated with each other and with the pit depth. By inducing different levels of whey and fat loss into the pit (presence of liquid inside the pits after the completion of the aging process), varying pressures due to the differing depths of the pits could be responsible for the different modifications of the cheese (gross composition and shape) and the pit environment (humidity) influencing directly and indirectly, by controlling microflora development, cheese sensorial properties and volatile organic compounds (VOCs) production

LWT–Food Science and Technology published new progress about Acidity. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Name: Ethyl octanoate.

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