Category: esters-buliding-blocks

Oluwasina, Olugbenga O. published the artcileCitrus Peel Extract Starch-Based Bioplastic: Effect of Extract Concentration on Packed Fish and Bioplastic Properties, Formula: C9H18O2, 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). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Formula: C9H18O2.

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

Pereira, Ana Paula Aparecida published the artcileA comprehensive characterization of Solanum lycocarpum St. Hill and Solanum oocarpum Sendtn: Chemical composition and antioxidant properties, Synthetic Route of 106-32-1, the main research area is Solanum volatile organic compound phenolics antioxidant; Brazilian Cerrado; Fruta-do-lobo; Juá-açu; Oligosaccharides; Phenolic compounds.

In this study we evaluated the proximate composition of two Solanaceae fruits from Brazilian Cerrado, their mineral content, volatile organic compounds (VOCs), phenolic compounds profile, and antioxidant capacity employing Oxygen Radical Absorbance Capacity (ORAC) assay, for each part of the fruits (pulp, peel and seeds). Our results showed that the pulp has a high moisture content (74.62-85.40 g/100 g) and soluble fiber (1.29-2.06 g/100 g) content, and low fat, protein, and ash content. The peel exhibited high levels of carbohydrates and total fibers (6.55-11.39 and 12.35-13.12 g/100 g, resp.), while the seed presented high content of fat, protein, and insoluble fiber (10.14-12.62, 9.14-13.24 and 19.84-23.15 g/100 g). Potassium is the main mineral found in both fruits. It is the first time that the carbohydrate profile, volatile components, and phenolic compounds of the fruta-do-lobo and jua-acu are reported. 1-Kestose (GF2) and nystose (GF3) were found in both fruits. The main VOCs of jua-acu were esters, while in fruta-do-lobo, aldehydes were the major components. UPLC-Q-ToF fraction anal. of jua-acu and fruta-do-lobo revealed 24 phenolic compounds, most being hydroxycinnamic acids derivatives in jua-acu, and chlorogenic acids in fruta-do-lobo. The antioxidant capacity (ORAC) of the fruits ranged from 1.35 to 11.51 μmol TE/100 mL of extract These results indicate that Solanum genus can be interesting for the Brazilian fruit market, and that it has potential to be exploited for agroindustry for diversification of fruit products.

Food Research International published new progress about Aldehydes 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, Synthetic Route of 106-32-1.

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

Pereira, Ana Paula Aparecida published the artcileA comprehensive characterization of Solanum lycocarpum St. Hill and Solanum oocarpum Sendtn: Chemical composition and antioxidant properties, HPLC of Formula: 111-11-5, the main research area is Solanum volatile organic compound phenolics antioxidant; Brazilian Cerrado; Fruta-do-lobo; Juá-açu; Oligosaccharides; Phenolic compounds.

In this study we evaluated the proximate composition of two Solanaceae fruits from Brazilian Cerrado, their mineral content, volatile organic compounds (VOCs), phenolic compounds profile, and antioxidant capacity employing Oxygen Radical Absorbance Capacity (ORAC) assay, for each part of the fruits (pulp, peel and seeds). Our results showed that the pulp has a high moisture content (74.62-85.40 g/100 g) and soluble fiber (1.29-2.06 g/100 g) content, and low fat, protein, and ash content. The peel exhibited high levels of carbohydrates and total fibers (6.55-11.39 and 12.35-13.12 g/100 g, resp.), while the seed presented high content of fat, protein, and insoluble fiber (10.14-12.62, 9.14-13.24 and 19.84-23.15 g/100 g). Potassium is the main mineral found in both fruits. It is the first time that the carbohydrate profile, volatile components, and phenolic compounds of the fruta-do-lobo and jua-acu are reported. 1-Kestose (GF2) and nystose (GF3) were found in both fruits. The main VOCs of jua-acu were esters, while in fruta-do-lobo, aldehydes were the major components. UPLC-Q-ToF fraction anal. of jua-acu and fruta-do-lobo revealed 24 phenolic compounds, most being hydroxycinnamic acids derivatives in jua-acu, and chlorogenic acids in fruta-do-lobo. The antioxidant capacity (ORAC) of the fruits ranged from 1.35 to 11.51 μmol TE/100 mL of extract These results indicate that Solanum genus can be interesting for the Brazilian fruit market, and that it has potential to be exploited for agroindustry for diversification of fruit products.

Food Research International published new progress about Aldehydes 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, HPLC of Formula: 111-11-5.

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

Sampangi-Ramaiah, Megha Hastantram published the artcileDevelopmental changes in the composition of leaf cuticular wax of banana influenced by wax biosynthesis gene expression: a case study in Musa acuminata and Musa balbisiana, Recommanded Product: Methyl docosanoate, the main research area is musa leaf cuticular wax CUT1 CER6 KCS6 gene.

The composition of the cuticular wax varies from species to species as well as the developmental stage of the organ. In the present study, the variation in the pattern of accumulation of C28 and > C28 chain length of the cuticular wax compounds in the two contrasting Musa species for wax content has been examined-Musa balbisiana ‘Bee heekela’ (BB genome) (with high wax content) and Musa acuminata ssp. Burmannicoides Colla-‘Calcutta-4’ (AA genome) (with low wax content). These two species are the progenitors for the modern cultivated banana. Using GC-MS anal., 40 different cuticular wax compounds from five different leaf developmental stages in these two musa species were identified. Around tenfold higher accumulation of C28 length compounds was found in ‘Calcutta-4’ as compared to that of ‘Bee hee kela’. In case of ‘Bee hee kela’, > C28 length compounds were in large proportion compared to C28 length wax compounds The qPCR anal. was carried out for the gene CUT1/CER6/KCS6 which are involved in the fatty acid elongation step of cuticular wax biosynthesis. A higher expression in the 2nd (young), 4th and 6th (old) fully expanded leaves of high wax genotype ‘Bee hee kela’ with 1.57083, 9.71512, and 1.44963 fold change, whereas a lower expression of 0.9151, 4.8785, and 1.2321 fold change in low wax genotype ‘Calcutta-4’, resp., was observed A neg. relationship between the gene expression and C28 wax compounds accumulation was observed, indicating the importance of the expression of CUT1/CER6/KCS6 gene for elongation of C28 to > C28 cuticular wax compounds The current study suggest that CUT1/CER6/KCS6 from ‘Bee heekela’ would be a good contributor for higher cuticular wax with higher > C28 compounds, thus, finally, contributing for higher leaf water retention capacity their by conferring drought tolerance helping in the future banana improvement programs.

Acta Physiologiae Plantarum published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 929-77-1 belongs to class esters-buliding-blocks, name is Methyl docosanoate, and the molecular formula is C23H46O2, Recommanded Product: Methyl docosanoate.

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

Kojo, Toshihiro published the artcileEffect of maturation time on koji-like smell and volatile compounds of barley miso (Japanese soybean paste) during fermentation, Formula: C10H20O2, the main research area is barley Miso fermentation Koji like smell volatile vompound maturation.

Barley miso (Japanese soybean paste) is generally classified into either the light-colored type or the red type based on a short or long maturation time, resp. In this study, we characterized barley miso with a focus on its koji-like smell. Sensory evaluation showed that koji-like smell was significantly reduced during the maturation process, especially after two months. However, comprehensive anal. of volatile compounds indicated that known constituents of koji-like smell, 1-octen-3-ol and phenylacetaldehyde, were present in similar and lower concentrations, resp., in the light-colored barley miso compared to the red barley miso. In addition, most compounds, such as aldehydes and esters, were found in larger concentrations in the red barley miso than in the light-colored barley miso. These results suggest that maturation time has an important role in koji-like smell, and the contributions of decreases in 1-octen-3-ol and phenylacetaldehyde to koji-like smell during the maturation process remains unclear.

Food Science and Technology Research published new progress about Aldehydes 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, Formula: C10H20O2.

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

Wahi, Rafeah published the artcileEsterification of Microwave Induced Pyrolytic Oil from Sago Bark Waste, Formula: C7H12O3, the main research area is sago bark waste esterification pyrolytic oil microwave.

In this study, microwave induced pyrolytic oil from sago bark (SB) was subjected to esterification to improve its properties. Improvement on properties of the pyrolytic oil was performed via esterification with ethanol and the presence of sulfuric acid as a catalyst. The optimum esterification condition was studied using general factorial design. The esterified oil (EO) showed improved properties with pH (4-6), reduced moisture content (2.95-3.45%), d. (0.9-1.1 g cm-3), and acid value (39.3-123.4 mg KOH-1 g-1), and maintained the CV (20.2-21.6 MJ kg-1). GC-MS anal. showed that EO was sulfur free, and low in carboxylic acid and oxygenated compounds The optimal esterification condition with optimum quality of EO was at 65°C temperature, 60 min reaction time and 1:1 ethanol to oil volume ratio. Results indicated that the EO can be potentially used in robust combustion engines upon properties refinement.

Waste and Biomass Valorization published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 539-88-8 belongs to class esters-buliding-blocks, name is Ethyl 4-oxopentanoate, and the molecular formula is C7H12O3, Formula: C7H12O3.

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

Li, Xinzhi published the artcileEffects of yeast fermentation on transforming the volatile compounds of unsalted pork hydrolysate, Name: Ethyl nonanoate, the main research area is volatile compound unsalted pork hydrolyzate yeast fermentation.

This study investigated the possibility of transforming unsalted pork hydrolyzate into a liquid seasoning by studying volatile compound production through yeast fermentation The yeasts used included a typical soya sauce yeast and three wine yeasts. The yeasts inoculated in the glucose supplementary pork hydrolyzate increased by approx. 2.0 log of CFU mL-1 within 24 h at 30°C without adding salt. Yeast fermentation largely depleted the abundant aldehydes (hexenal) present in unfermented pork hydrolyzate to trace levels with the formation of ethanol, corresponding alcs. and carboxylic acids. The wine yeasts showed higher production of fruity esters such as Et acetate and isoamyl acetate, whereas the soya sauce yeast produced more ketones such as acetone and 2-heptanone. This study revealed a potential method of producing a value-added meat hydrolyzate from pork byproduct.

International Journal of Food Science and Technology published new progress about Aldehydes 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, Name: Ethyl nonanoate.

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

Hu, Xiaoxue published the artcileThe role of capsaicin stimulation on the physicochemical properties of saliva and aroma release in model aqueous and oil systems, Recommanded Product: Ethyl octanoate, the main research area is isoamyl acetate capsaicin physicochem property saliva zeta potential; APCI-MS/MS; Aroma release; Chilli; Saliva properties; Spicy food.

Capsaicin increases saliva production, but the impact of this addnl. saliva on the food matrix is unknown. This study aimed to explain the impact of capsaicin on saliva properties and in-vivo release of 14 aroma compounds in aqueous [aqu] and oil systems [oil]. To investigate the physicochem. effect from diverse properties of aroma compounds, one healthy subject participated in all the sessions to minimise large variations between individuals. Capsaicin enhanced saliva flow rate (by 172% [aqu] and 85% [oil]) and salivary protein concentration (by 142% [aqu] and 149% [oil]). Furthermore, capsaicin-in-oil stimulated saliva formed a more stable emulsion in the mouth (17% higher zeta-potential and 15% smaller particle size). In-nose release concentrations measured by APCI-MS for certain esters were reduced by capsaicin (e.g., isoamyl acetate was reduced by 65% [aqu] and 76% [oil]), which suggests that capsaicin may induce stronger oral interactions between specific aroma compounds and salivary proteins.

Food Chemistry published new progress about Aldehydes 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, Recommanded Product: Ethyl octanoate.

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

Kerley, Trenton published the artcileChanges in Tennessee whiskey odorants by the Lincoln County Process, HPLC of Formula: 106-32-1, the main research area is Tennessee whiskey odorant Lincoln County Process charcoal filtration; Lincoln county process; Tennessee whiskey; stable isotope dilution assay.

Authentic freshly distilled Tennessee whiskey is filtered through maple charcoal in a processing step known as the Lincoln County Process (LCP). Changes in odorants resulting from the LCP were characterized by a comparative aroma extract dilution anal. (cAEDA), quantitated by stable isotope dilution assays (SIDA), and odor activity values (OAVs) were calculated Sensory evaluation showed a decrease in malty, rancid, fatty, and roasty aroma attributes of the distillate after LCP treatment. Forty-nine odorants were identified, nine of which have not been previously reported in the whiskey distillate literature. Thirty-one odorants were quantitated, all showing a decrease in concentration as a result of LCP treatment. Odorants, including (2E,4E)-nona-2,4-dienal (fatty), 3-methylbutanoic acid (rancid), 2′-aminoacetophenone (foxy), and 2-acetyl-1-pyrroline (roasty), dropped below detection thresholds (OAV < 1) following LCP treatment. Concentrations of lipid-derived aldehydes, organic acids, and other odorants decreased between 13 and >99%. The present investigation lays the groundwork for future studies aimed at flavor optimization for Tennessee whiskey production

Journal of Agricultural and Food Chemistry published new progress about Aldehydes 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, HPLC of Formula: 106-32-1.

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

Zang, Jinhong published the artcileCorrelations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures, Formula: C17H34O2, the main research area is Cyprinus microbiota flavor fermentation China; Common carp; Fermentation; Flavor compounds; Microbiota.

The correlation between microbiota succession and flavor development in Chinese traditional fermented fish (Suanyu) inoculated with mixed starter cultures was studied. The results showed that 17 free amino acids, 22 free fatty acids and 9 organic acids were present. A total of 81 aroma compounds were detected during Suanyu fermentation Aldehydes were the most abundant aroma compounds in the early stage of fermentation and esters contributed most to the aroma in the later stage of fermentation The correlation anal. of microbial succession and flavor dynamics based on bidirectional orthogonal partial least squares (O2PLS) suggested that in addition to starter cultures, other microorganisms including 2 bacteria genera and 11 fungi genera were also responsible for the formation of flavor compounds These results may help focus further research to improve the flavor quality of traditional fermented fish.

Food Microbiology published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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