Category: esters-buliding-blocks

Javed, Hafiz Umer published the artcilePost-storage changes of volatile compounds in air- and sun-dried raisins with different packaging materials using HS-SPME with GC/MS, Formula: C9H10O2, the main research area is air sun dried raisins storage volatile compound food packaging; Packaging materials; Raisin storage; Sun-/Air-dried raisins; Volatile compounds.

Free- and bound-form volatiles in sun-dried raisins (SDRs) and air-dried raisins (ADRs) of ‘Thompson Seedless’ were analyzed by gas chromatog.-mass spectrometry (GC/MS) for 0, 3, 6, 9 and 12 mo of storage. The compounds originating from glycosidically bound (GB) volatiles were significantly more abundant in bound-form than their free-form. A total of 89 and 88 free-form compounds were identified in ADRs and SDRs, resp. Overall, higher concentration of unsaturated fatty-acid-oxidation (UFAO) and Maillard reaction (MR) compounds were observed in the SDRs. The plastic and woven bags have an insignificant effect on the volatiles in the raisins. The main characteristics of ADR aroma were floral and fruity, while fatty, roasted, and chem. aromas were prominent in SDRs. With the exception of chem. aroma, the aromatic series (fruity, floral, herbaceous and roasted) increased during the storage duration and become more compelling in 12 mo. The packaging materials have similar effect on aromatic series, except fruity note, which was higher in woven bag. The main floral and fruity aroma contributors were decanal, β-ionone, Et hexanoate, β-damascenone, and 1-octen-3-ol. Herein we identified UFAO and MR compounds as the main contributors of raisin aromas.

Food Research International published new progress about Carotenes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Formula: C9H10O2.

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

Javed, Hafiz Umer published the artcilePost-storage changes of volatile compounds in air- and sun-dried raisins with different packaging materials using HS-SPME with GC/MS, Product Details of C10H20O2, the main research area is air sun dried raisins storage volatile compound food packaging; Packaging materials; Raisin storage; Sun-/Air-dried raisins; Volatile compounds.

Free- and bound-form volatiles in sun-dried raisins (SDRs) and air-dried raisins (ADRs) of ‘Thompson Seedless’ were analyzed by gas chromatog.-mass spectrometry (GC/MS) for 0, 3, 6, 9 and 12 mo of storage. The compounds originating from glycosidically bound (GB) volatiles were significantly more abundant in bound-form than their free-form. A total of 89 and 88 free-form compounds were identified in ADRs and SDRs, resp. Overall, higher concentration of unsaturated fatty-acid-oxidation (UFAO) and Maillard reaction (MR) compounds were observed in the SDRs. The plastic and woven bags have an insignificant effect on the volatiles in the raisins. The main characteristics of ADR aroma were floral and fruity, while fatty, roasted, and chem. aromas were prominent in SDRs. With the exception of chem. aroma, the aromatic series (fruity, floral, herbaceous and roasted) increased during the storage duration and become more compelling in 12 mo. The packaging materials have similar effect on aromatic series, except fruity note, which was higher in woven bag. The main floral and fruity aroma contributors were decanal, β-ionone, Et hexanoate, β-damascenone, and 1-octen-3-ol. Herein we identified UFAO and MR compounds as the main contributors of raisin aromas.

Food Research International published new progress about Carotenes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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

Javed, Hafiz Umer published the artcilePost-storage changes of volatile compounds in air- and sun-dried raisins with different packaging materials using HS-SPME with GC/MS, Application In Synthesis of 111-11-5, the main research area is air sun dried raisins storage volatile compound food packaging; Packaging materials; Raisin storage; Sun-/Air-dried raisins; Volatile compounds.

Free- and bound-form volatiles in sun-dried raisins (SDRs) and air-dried raisins (ADRs) of ‘Thompson Seedless’ were analyzed by gas chromatog.-mass spectrometry (GC/MS) for 0, 3, 6, 9 and 12 mo of storage. The compounds originating from glycosidically bound (GB) volatiles were significantly more abundant in bound-form than their free-form. A total of 89 and 88 free-form compounds were identified in ADRs and SDRs, resp. Overall, higher concentration of unsaturated fatty-acid-oxidation (UFAO) and Maillard reaction (MR) compounds were observed in the SDRs. The plastic and woven bags have an insignificant effect on the volatiles in the raisins. The main characteristics of ADR aroma were floral and fruity, while fatty, roasted, and chem. aromas were prominent in SDRs. With the exception of chem. aroma, the aromatic series (fruity, floral, herbaceous and roasted) increased during the storage duration and become more compelling in 12 mo. The packaging materials have similar effect on aromatic series, except fruity note, which was higher in woven bag. The main floral and fruity aroma contributors were decanal, β-ionone, Et hexanoate, β-damascenone, and 1-octen-3-ol. Herein we identified UFAO and MR compounds as the main contributors of raisin aromas.

Food Research International published new progress about Carotenes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Application In Synthesis of 111-11-5.

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

Javed, Hafiz Umer published the artcilePost-storage changes of volatile compounds in air- and sun-dried raisins with different packaging materials using HS-SPME with GC/MS, COA of Formula: C11H22O2, the main research area is air sun dried raisins storage volatile compound food packaging; Packaging materials; Raisin storage; Sun-/Air-dried raisins; Volatile compounds.

Free- and bound-form volatiles in sun-dried raisins (SDRs) and air-dried raisins (ADRs) of ‘Thompson Seedless’ were analyzed by gas chromatog.-mass spectrometry (GC/MS) for 0, 3, 6, 9 and 12 mo of storage. The compounds originating from glycosidically bound (GB) volatiles were significantly more abundant in bound-form than their free-form. A total of 89 and 88 free-form compounds were identified in ADRs and SDRs, resp. Overall, higher concentration of unsaturated fatty-acid-oxidation (UFAO) and Maillard reaction (MR) compounds were observed in the SDRs. The plastic and woven bags have an insignificant effect on the volatiles in the raisins. The main characteristics of ADR aroma were floral and fruity, while fatty, roasted, and chem. aromas were prominent in SDRs. With the exception of chem. aroma, the aromatic series (fruity, floral, herbaceous and roasted) increased during the storage duration and become more compelling in 12 mo. The packaging materials have similar effect on aromatic series, except fruity note, which was higher in woven bag. The main floral and fruity aroma contributors were decanal, β-ionone, Et hexanoate, β-damascenone, and 1-octen-3-ol. Herein we identified UFAO and MR compounds as the main contributors of raisin aromas.

Food Research International published new progress about Carotenes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, COA of Formula: C11H22O2.

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

Duque, Alaine published the artcileLow toxicity deep eutectic solvent-based ferrofluid for the determination of UV filters in environmental waters by stir bar dispersive liquid microextraction, Computed Properties of 71617-10-2, the main research area is deep eutectic solvent ferrofluid UV filter dispersive liquid microextraction; Deep eutectic solvent; Ferrofluid; Liquid chromatography-tandem mass spectrometry; Stir bar dispersive liquid microextraction; UV filters; Water samples.

In this work, a low toxicity deep eutectic solvent-based ferrofluid is presented for the first time as magnetic fluid to be used as an efficient solvent in liquid-based microextraction techniques. This ferrofluid is made of a hydrophobic deep eutectic solvent, composed by menthol and thymol in a 1:5 molar ratio as carrier solvent, and oleic acid-coated cobalt ferrite (CoFe2O4@oleic acid) magnetic nanoparticles. This material was characterized via magnetism measurement, SEM, IR spectroscopy and d. measurement. The determination of UV filters in environmental water samples was selected as model anal. application to test the extraction performance of this new ferrofluid by employing stir bar dispersive liquid microextraction, prior to liquid chromatog.-tandem mass spectrometry anal. The response surface methodol. was used as a multivariate optimization method for extraction step. Under the optimized conditions, good anal. features were obtained, such as low limits of detection between 7 and 83 ng L-1, good repeatability (relative standard deviations, RSD (%) below 15%), enrichment factors between 46 and 101 and relative recoveries between 80 and 117%, proving the good extraction capability of this ferrofluid. Finally, the method was successfully applied to three environmental waters (beach and river waters), finding trace amounts of the target UV filters. The presented low toxicity deep eutectic solvent-based ferrofluid results to be a good alternative to conventional solvents used in liquid-phase microextraction techniques.

Talanta published new progress about Carrier-mediated three-phase liquid-liquid-liquid solvent bar microextraction. 71617-10-2 belongs to class esters-buliding-blocks, name is Isopentyl 3-(4-methoxyphenyl)acrylate, and the molecular formula is C15H20O3, Computed Properties of 71617-10-2.

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

Zhang, Zheqi published the artcileEffects of phospholipids and reheating treatment on volatile compounds in phospholipid-xylose-cysteine reaction systems, Recommanded Product: Methyl octanoate, the main research area is phospholipid lecithin cephalin xylose cysteine WOF Maillard reaction; (E)-Hept-2-Enal (PubChem CID: 5283316); 2-Methyl-3-Furanthiol (PubChem CID: 34286); 2-Methylpentane-3-Thiol (PubChem CID: 519263); 2-Nonenal (PubChem CID: 17166); 2-Pentylfuran (PubChem CID: 19602); Cephalin; Decanal (PubChem CID: 8175); Furfural (PubChem CID: 7362); Furfuryl Mercaptan (PubChem CID: 7363); Hexanal (PubChem CID: 6184); Lecithin; Maillard reaction; Nonanal (PubChem CID: 31289); Reheating; Volatile compounds; Warmed-over flavor.

Volatile compound profiles in phospholipid (lecithin and cephalin)-xylose-cysteine reaction systems before and after reheating treatment were determined by solid phase micro-extraction combined with gas chromatog.-mass spectrometry to investigate the development mechanism of the warmed-over flavor. The contents of sulfides in the four groups containing added lecithin were significantly higher than those in the other groups, indicating that lecithin had a strong promoting effect on the formation of Maillard reaction products at the intermediate-end stages in the reaction system. The coexistence of phosphatidylcholine and lecithin accelerated the Maillard reaction and fatty acid oxidation Reheating treatment could promote the simultaneous generation of final-stage Maillard reaction products, the formation of fatty aldehydes, and the reaction of fatty aldehydes with intermediate-stage Maillard reaction products of the mid-stage, which ultimately leads to a decrease in the contents of sulfursulphur-containing Maillard reaction products such as those leading to aroma and an increase in the content of aldehydes in meat and demonstrated good consistency with the results of the sensory evaluation. Odor activity values showed that decanal was the main substance contributing to the warmed-over flavor after reheating treatment in the reaction system. The decrease in meaty flavors, such as 2-methylpentane-3-thiol and furfuryl mercaptan also resulted in flavor deterioration after reheating.

Food Research International published new progress about Cephalins Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Recommanded Product: Methyl octanoate.

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

Bonatto Machado de Castilhos, Mauricio published the artcileSensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative procedures on wine aroma. Part II: BRS Rub́ea and BRS Cora, SDS of cas: 539-88-8, the main research area is winemaking aroma; Drying; Non-Vitis vinifera; Sensory descriptive analysis; Submerged cap; Volatile compounds; Wine.

The present manuscript assessed the volatile and sensory profiles of BRS Rub́ea and BRS Cora wines elaborated from traditional, grape pre-drying and submerged cap winemaking. The wines contained a higher concentration of acetates (257 mg L-1 to 547 mg L-1) and Et and Me esters (183 mg L-1 to 456 mg L-1) in comparison with Vitis vinifera wines. PCA was applied (explaining 68.43% of the total variance), and the higher concentration of Et decanoate and Et octanoate, di-Et succinate, hydroxylinalool, and 2-Ph ethanol was responsible for describing the BRS Rub́ea wines as fruity/foxy. They also presented an intense jam note, probably due to their higher concentration of syringol and guaiacol. BRS Cora wines exhibited a vegetal note, possibly due to their higher concentration of 1-hexanol and cis-3-hexenol. Wines from pre-dried grapes presented higher concentration of furfural, assuming a bitter/burned almond aroma. Alternative winemaking accounted for suitable changes in wine aroma, enhancing wine quality.

Food Chemistry published new progress about Norisoprenoids Role: ANT (Analyte), PRP (Properties), ANST (Analytical Study). 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

Bonatto Machado de Castilhos, Mauricio published the artcileSensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative procedures on wine aroma. Part II: BRS Rub́ea and BRS Cora, Application In Synthesis of 5405-41-4, the main research area is winemaking aroma; Drying; Non-Vitis vinifera; Sensory descriptive analysis; Submerged cap; Volatile compounds; Wine.

The present manuscript assessed the volatile and sensory profiles of BRS Rub́ea and BRS Cora wines elaborated from traditional, grape pre-drying and submerged cap winemaking. The wines contained a higher concentration of acetates (257 mg L-1 to 547 mg L-1) and Et and Me esters (183 mg L-1 to 456 mg L-1) in comparison with Vitis vinifera wines. PCA was applied (explaining 68.43% of the total variance), and the higher concentration of Et decanoate and Et octanoate, di-Et succinate, hydroxylinalool, and 2-Ph ethanol was responsible for describing the BRS Rub́ea wines as fruity/foxy. They also presented an intense jam note, probably due to their higher concentration of syringol and guaiacol. BRS Cora wines exhibited a vegetal note, possibly due to their higher concentration of 1-hexanol and cis-3-hexenol. Wines from pre-dried grapes presented higher concentration of furfural, assuming a bitter/burned almond aroma. Alternative winemaking accounted for suitable changes in wine aroma, enhancing wine quality.

Food Chemistry published new progress about Norisoprenoids Role: ANT (Analyte), PRP (Properties), ANST (Analytical Study). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Application In Synthesis of 5405-41-4.

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

Matebie, Wondwosen Abebe published the artcileChemical composition and antimicrobial activity of essential oil from Phytolacca dodecandra collected in Ethiopia, Recommanded Product: Benzyl acetate, the main research area is Phytolacca essential oil aroma antimicrobial; HS-SPME; Phytolacca dodecandra; antimicrobial activity; chemical composition; essential oil.

The essential oil from Phytolacca dodecandra, a traditional herb of Ethiopia, has been studied, including the chem. composition and antimicrobial activity. The difference between four P. dodecandra samples (P-1-P-4), which differed in gender or location, has also been analyzed. The essential oils were obtained by steam distillation, while the aromas were extracted by head space solid-phase microextraction (HS-SPME) and both were analyzed by gas chromatographymass spectrometry (GC-MS). The oils’ antimicrobial activities were evaluated by the microdilution method against Escherichia coli, Staphylococcus aureus, Bacillus subtilis and Candida albicans. Ninety one components, representing 88.37 to 94.01% of the aromas, were identified. The compositions of the aromas of four samples are mainly dominated by aldehydes and ketones: 2-nonanone (1.80-30.80%), benzaldehyde (4.99-25.99%), and sulcatone (2.34-5.87%). Sixty components representing 64.61 to 69.64% of the oils were identified, and phytone (3.04-21.23%), phytol (4.11-26.29%) and palmitic acid (1.49-23.87%) are the major compounds No obvious antimicrobial activity was observed for all the four essential oils.

Molecules published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Recommanded Product: Benzyl acetate.

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

Oluwasina, Olugbenga O. published the artcileCitrus Peel Extract Starch-Based Bioplastic: Effect of Extract Concentration on Packed Fish and Bioplastic Properties, Recommanded Product: Methyl decanoate, the main research area is starch citrus peel extract packed fish bioplastic property.

An environmentally friendly packaging material was produced from starch with the incorporation of citrus lemon peel ethanol extract Gas chromatog.-mass spectrometry of the citrus lemon extract revealed the presence of compounds such as fatty acid, terpenes, aromatic esters, aldehyde, and polyphenolics. Bioplastic films produced with different percentages of the citrus lemon ethanol extract are designated as film0%, film5%, film10%, film15%, and film20%. From the physico-tensile properties of the bioplastics, the d. ranges from 0.12 to 0.20 g cm-3, thickness, 0.25 to 0.74 mm, moisture content, 12.00 to 14.86, water-solubility, 1.23 to 2.84%, opacity, 0.36 to 0.67% and, tensile strength, 9.94 to 25.60 MPa. The 2,2-diphenyl-2-picrylhydrazyl anti-oxidant radical activities of the biofilms range from 1.44 to 6.19% and total phenol content, 0.01 to 0.32%. Proximate anal. of the fish after packaging revealed a decrease in moisture content from 38.69% (film0%) to 12.01% (film20%) and an increase in fat (20.93%-film0% to 24.92%-film20%), and protein (30.19%-film0% to 37.06%-film20%). Biochem. results revealed closeness of the peroxide, saponification, and total volatile basic nitrogen values of the fresh Pp fish and packed fish with film20%. The fatty acid anal. results showed that bioplastic with the highest amount of added citrus lemon extract had the best result; lowest saturated fatty acid, highest unsaturated fatty acid, and polyunsaturated fatty. Thus, good active packaging films have been produced from this research using waste citrus peel ethanol extract additive.

Journal of Polymers and the Environment published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Recommanded Product: Methyl decanoate.

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