Category: esters-buliding-blocks

Hwang, Jee-hyun published the artcileEmployment of cytology for in vitro skin irritation test using a reconstructed human epidermis model, Keraskin, Application In Synthesis of 6259-76-3, the main research area is skin irritation epidermis irritant model Keraskin; Cytology; Dermal toxicity; Reconstructed human epidermis model; Skin irritation.

Skin irritation tests using reconstructed human epidermis (RhE) employ viability as an endpoint, but color interference or borderline results are often problematic. We examined whether the cytol. of cells from treated RhE could determine skin irritancy. Six chems. (three irritants; DnP, 1-B, PH, three non-irritants; DP, APA, HS) were evaluated in a RhE, Keraskin. DP, HS, and PH were clearly classified with viability, but DnP, 1-B, and APA were often falsely determined, due to borderline values falling near the cutoff, 50%. In histol., the tissues treated with DnP, 1-B, and PH showed erosion of the stratum corneum, vacuolization, and necrosis in the basal layer. DP- and HS-treated tissues showed relatively normal morphol. but APA induced necrosis similar to irritants. Cytol. revealed that DnP, 1-B or PH depleted cells and induced irregular and abnormal cell shapes. In contrast, relatively regular and normal shapes and clear distinction between the nucleus and cytoplasm was observed for DP, APA and HS. To further confirm it, addnl. 10 substances, including false positives from OECD TG 439, were tested. Overall (16 substances in total), cytol.: total area predicted the skin irritancy of test chems. with the highest accuracy (87.5%) followed by cytol.: cell count (81.3%), histol. (75%) and viability (68.8%), confirming the utility of cytol. as an alternative endpoint in the skin irritation test using RhE.

Toxicology In Vitro published new progress about Cytotoxicity. 6259-76-3 belongs to class esters-buliding-blocks, name is Hexyl 2-hydroxybenzoate, and the molecular formula is C13H18O3, Application In Synthesis of 6259-76-3.

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

Vazquez-Castillo, J. A. published the artcileHeat-integrated reactive distillation processes to produce ethyl levulinate: design and optimization including environmental, safety and economics aspects, SDS of cas: 539-88-8, the main research area is ethyl levulinate heat reactive distillation thermal coupling.

This study provides optimally designed reactive distillation (RD) processes for the production of Et levulinate, taking into account costs, environmental impact and safety. The thermally coupled RD process is the most appealing with major energy savings in the range of 9.6-54.3% lower than other RD processes, reduced environmental impact in the range of 5.7-51% lower ECO 99 index value and similar process safety less than 2% difference compared to other RD processes considered. The lower energy requirement ofthe thermally coupled process was reflected in the lowest energy use to produce Et levulinate (1.667 GJ/ton.).

Computer-Aided Chemical Engineering published new progress about Distillation. 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

Gao, Jie published the artcileEnhancing Ethanol Tolerance via the Mutational Breeding of Pichia terricola H5 to Improve the Flavor Profiles of Wine, Related Products of esters-buliding-blocks, the main research area is Pichia terricola wine flavor mutational breeding ethanol tolerance.

Although using non-Saccharomyces yeasts during alc. fermentation can improve the wine aroma, most of them are not ethanol tolerant; therefore, in 2017, this study screened 85 non-Saccharomyces yeasts isolated and identified from 24 vineyards in seven Chinese wine-producing regions, obtaining Pichia terricola strain H5, which displayed 8% ethanol tolerance. Strain H5 was subjected to UV irradiation and di-Et sulfate (DES) mutagenesis treatment to obtain mutant strains with different fermentation characteristics from the parental H5. Compared with strain H5, the UV-irradiated strains, UV5 and UV8, showed significantly higher ethanol tolerance and fermentation capacity. Modified aroma profiles were also evident in the fermentation samples exposed to the mutants. Increased Et caprate, Et caprylate, and Et dodecanoate content were apparent in the UV5 samples, providing the wine with a distinctly floral, fruity, and spicy profile. Fermentation with strain UV8 produced a high Et acetate concentration, causing the wine to present a highly unpleasant odor. To a certain extent, UV irradiation improved the ethanol tolerance and fermentation ability of strain H5, changing the wine aroma profile. This study provides a theor. basis for the industrial application of non-Saccharomyces yeasts that can improve wine flavor.

Fermentation published new progress about Fermentation. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Related Products of esters-buliding-blocks.

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

Xiao, Ouli published the artcileInfluence of triazole pesticides on wine flavor and quality based on multidimensional analysis technology, COA of Formula: C17H34O2, the main research area is wine triazole pesticide flavor food quality; fermentation; flavor components; sensory analysis; triazole pesticides; wine.

Triazole pesticides are widely used to control grapevine diseases. In this study, we investigated the impact of three triazole pesticides-triadimefon, tebuconazole, and paclobutrazol-on the concentrations of wine aroma compounds All three triazole pesticides significantly affected the ester and acid aroma components. Among them, paclobutrazol exhibited the greatest neg. influence on the wine aroma quality through its effect on the ester and acid aroma substances, followed by tebuconazole and triadimefon. Qual. and quant. anal. by solid-phase micro-extraction gas chromatog. coupled with mass spectrometry revealed that the triazole pesticides also changed the flower and fruit flavor component contents of the wines. This was attributed to changes in the yeast fermentation activity caused by the pesticide residues. The study reveals that triazole pesticides neg. impact on the volatile composition of wines with a potential undesirable effect on wine quality, underlining the desirability of stricter control by the food industry over pesticide residues in winemaking.

Molecules published new progress about Fermentation. 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, COA of Formula: C17H34O2.

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

Xiao, Ouli published the artcileInfluence of triazole pesticides on wine flavor and quality based on multidimensional analysis technology, Safety of Methyl decanoate, the main research area is wine triazole pesticide flavor food quality; fermentation; flavor components; sensory analysis; triazole pesticides; wine.

Triazole pesticides are widely used to control grapevine diseases. In this study, we investigated the impact of three triazole pesticides-triadimefon, tebuconazole, and paclobutrazol-on the concentrations of wine aroma compounds All three triazole pesticides significantly affected the ester and acid aroma components. Among them, paclobutrazol exhibited the greatest neg. influence on the wine aroma quality through its effect on the ester and acid aroma substances, followed by tebuconazole and triadimefon. Qual. and quant. anal. by solid-phase micro-extraction gas chromatog. coupled with mass spectrometry revealed that the triazole pesticides also changed the flower and fruit flavor component contents of the wines. This was attributed to changes in the yeast fermentation activity caused by the pesticide residues. The study reveals that triazole pesticides neg. impact on the volatile composition of wines with a potential undesirable effect on wine quality, underlining the desirability of stricter control by the food industry over pesticide residues in winemaking.

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

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

Xiao, Ouli published the artcileInfluence of triazole pesticides on wine flavor and quality based on multidimensional analysis technology, Product Details of C9H18O2, the main research area is wine triazole pesticide flavor food quality; fermentation; flavor components; sensory analysis; triazole pesticides; wine.

Triazole pesticides are widely used to control grapevine diseases. In this study, we investigated the impact of three triazole pesticides-triadimefon, tebuconazole, and paclobutrazol-on the concentrations of wine aroma compounds All three triazole pesticides significantly affected the ester and acid aroma components. Among them, paclobutrazol exhibited the greatest neg. influence on the wine aroma quality through its effect on the ester and acid aroma substances, followed by tebuconazole and triadimefon. Qual. and quant. anal. by solid-phase micro-extraction gas chromatog. coupled with mass spectrometry revealed that the triazole pesticides also changed the flower and fruit flavor component contents of the wines. This was attributed to changes in the yeast fermentation activity caused by the pesticide residues. The study reveals that triazole pesticides neg. impact on the volatile composition of wines with a potential undesirable effect on wine quality, underlining the desirability of stricter control by the food industry over pesticide residues in winemaking.

Molecules published new progress about Fermentation. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Product Details of C9H18O2.

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

Kun, Jirui published the artcileCharacterization of the key compounds responsible for the fermented soybean-like cup aroma of raw Pu-erh tea using instrumental and sensory methods, Safety of Methyl octanoate, the main research area is fermented soybean cup aroma raw Puerh tea sensory method.

Cup aroma refers to the volatiles emitted from an empty cup after tea infusion. In this study, gas chromatog.-olfactometry (GC-O) and the odor activity value (OAV) approach were employed to investigate the composition of fermented soybean-like cup aroma from raw Pu-erh tea. Further, the aroma recombination and omission tests were performed, and the results demonstrated that 2-methylbutyric acid, acetic acid, 4-methyl-3-penten-2-one, Et isobutyrate, nonanoic acid, and phenylacetic acid exhibited relatively high aroma intensities (AI) and OAVs among the 12 odor-active compounds that were detected in the fermented soybean-like cup aroma. The aroma recombination, which was performed employing the 12 odorants with AI � successfully mimicked the overall aroma profile of the fermented soybean-like cup aroma. The omission test revealed that 2-methylbutyric acid contributed significantly to the fermented soybean-like cup aroma. And the enantiomeric ratio (ER) of the (S)- to (R)-forms of 2-methylbutyric acid was 67:33.

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

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

Zhang, Xiao published the artcileFlavor differences between commercial and traditional soybean paste, Application of Methyl octanoate, the main research area is benzeneacetaldehyde octanol indole traditional com soybean paste flavor aroma.

Fermented soybean paste is becoming popular worldwide due to its umami taste and characteristic aroma. To elucidate the relationships between the odorants and the flavor differences of com. soybean paste (CSP) and traditional soybean paste (TSP), 49 samples (13 CSP, 36 TSP) were collected and evaluated in this research. The aroma-active compounds of CSP and TSP samples were analyzed by electronic nose, gas chromatog.-olfactometry-mass spectrometry combined with aroma extract dilution anal., and the key aroma compounds were identified by calculation of the detection rates and odor activity values. Following characterization, 23 and 19 odorants were identified as key aroma compounds contributing to flavor differences in CSP and TSP samples, resp. Significant differences were observed for the acids, alcs., aldehydes, terpenes, and sulfur-containing compounds The results showed that the flavor differences of the samples were more resulted from the concentrations of the key aroma compounds rather than their compositions and those differences mainly came from the long maturation period of TSP samples and heating process of CSP samples. Further, orthogonal partial least squares discrimination anal. revealed that the key aroma compounds identified in this research could explain the flavor differences of com. and traditional soybean pastes.

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

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

Zeng, Lin published the artcileComparative Analysis of Volatile Compounds in Tieguanyin with Different Types Based on HS-SPME-GC-MS, Application In Synthesis of 6259-76-3, the main research area is Tieguanyin volatile compound HSSPME GCMS comparative analysis; Tieguanyin; aroma; oolong tea; volatile compounds.

Tieguanyin (TGY) is one kind of oolong tea that is widely appreciated for its aroma and taste. To study the difference of volatile compounds among different types of TGY and other oolong teas, solid-phase microextraction-gas chromatog.-mass spectrometry and chemometrics anal. were conducted in this experiment Based on variable importance in projection > 1 and aroma character impact > 1, the contents of heptanal (1.60-2.79μg/L), (E,E)-2,4-heptadienal (34.15-70.68μg/L), (E)-2-octenal (1.57-2.94μg/L), indole (48.44-122.21μg/L), and (E)-nerolidol (32.64-96.63μg/L) in TGY were higher than in other varieties. With the increase in tea fermentation, the total content of volatile compounds decreased slightly, mainly losing floral compounds Heavily fermented tea contained a higher content of monoterpenoids, whereas low-fermentation tea contained higher contents of sesquiterpenes and indole, which could well distinguish the degree of TGY fermentation Besides, the volatiles anal. of different grades of TGY showed that the special-grade tea contained more aroma compounds, mainly alcs. (28%). (E,E)-2,4-Heptadienal, (E)-2-octenal, benzeneacetaldehyde, and (E)-nerolidol were the key volatile compounds to distinguish different grades of TGY. The results obtained in this study could help enrich the theor. basis of aroma substances in TGY.

Foods published new progress about Fermentation. 6259-76-3 belongs to class esters-buliding-blocks, name is Hexyl 2-hydroxybenzoate, and the molecular formula is C13H18O3, Application In Synthesis of 6259-76-3.

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

Tian, Tiantian published the artcileA multiple-step strategy for screening Saccharomyces cerevisiae strains with improved acid tolerance and aroma profiles, Quality Control of 111-11-5, the main research area is Saccharomyces acid tolerance aroma; ALE; ARTP; Fermentation performance; HTC; Saccharomyces cerevisiae.

Abstract: Acid tolerance and aroma profile are crucial factors for wine production in Saccharomyces cerevisiae. However, most wine yeasts to date fail to endure low-pH environments, therefore resulting in problems such as lengthened fermentation and poor flavor during acidic fruit wine production In the present study, we established a multiple-step screening strategy, which was composed of atm. and room temperature plasma (ARTP), high-throughput screening (HTS), and laboratory adaptive evolution (ALE), to screen yeast strains for potential wine-producing with enhanced performances during low pH conditions. Importantly, we obtained the S. cerevisiae strain from the mutant library, ET008-c54, which displayed exhibited excellent performances in survival rate, fermentation time, aroma profile, and genetic stability. More specifically, the survival rate of ET008-c54 at low pH was increased by 10-fold, the fermentation time of greengage plum wine was shortened by about 70%, and the content of main aroma compounds was significantly increased by 52%. Collectively, we demonstrate the practical application of the screening platform designed for discovering mutant strains in winemaking technol.

Applied Microbiology and Biotechnology published new progress about Fermentation. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Quality Control of 111-11-5.

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