Category: esters-buliding-blocks

He, Yingxia published the artcileUnraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and descriptive sensory analysis, COA of Formula: C9H10O2, the main research area is chemosensory gas chromatog mass spectrometry; 1-Butanol (PubChem CID: 263); 2,3,5-Trimethyl-6-ethylpyrazine (PubChem CID: 28518); 2,6-Dimethylpyrazine (PubChem CID: 7938); 2-Acetylfuran (PubChem CID: 14505); Chemical and sensory profiles; Chinese strong-aroma type Baijiu; Diethyl succinate (PubChem CID: 31249); Dimethyl disulfide (PubChem CID: 12232); Furfural (PubChem CID: 7362); GC × GC-TOFMS; Methanethiol caproate (PubChem CID: 75515); Multivariate analysis; Regionality.

Comprehensive 2D gas chromatog.-time-of-flight mass spectrometry was combined with descriptive sensory anal. to elucidate the specificity of strong-aroma type Baijiu (Chinese liquor) from different regions, based on regionally distinct flavor characterized by chem. and sensory profiles. Numerous potential aroma compounds (262) were identified, among which 58 aroma compounds were significantly different between the samples from Sichuan and Jianghuai regions. Relationships between these potential aroma compounds and sensory attributes were investigated by partial least squares regression and network anal. The compounds that dominantly contributed to the important sensory attributes were identified. The high pyrazines, furanoids, and carbonyls amounts contributed to the high intensities of the cellar, toasted, and grain aroma profiles of the Sichuan region samples, while the high ester and alc. levels contributed to the fruity and floral aroma profiles of the Jianghuai region samples. This approach may have practical application in flavor characterization of other alc. beverages.

Food Chemistry published new progress about Chemoreceptors 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, COA of Formula: C9H10O2.

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

He, Yingxia published the artcileUnraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and descriptive sensory analysis, HPLC of Formula: 539-88-8, the main research area is chemosensory gas chromatog mass spectrometry; 1-Butanol (PubChem CID: 263); 2,3,5-Trimethyl-6-ethylpyrazine (PubChem CID: 28518); 2,6-Dimethylpyrazine (PubChem CID: 7938); 2-Acetylfuran (PubChem CID: 14505); Chemical and sensory profiles; Chinese strong-aroma type Baijiu; Diethyl succinate (PubChem CID: 31249); Dimethyl disulfide (PubChem CID: 12232); Furfural (PubChem CID: 7362); GC × GC-TOFMS; Methanethiol caproate (PubChem CID: 75515); Multivariate analysis; Regionality.

Comprehensive 2D gas chromatog.-time-of-flight mass spectrometry was combined with descriptive sensory anal. to elucidate the specificity of strong-aroma type Baijiu (Chinese liquor) from different regions, based on regionally distinct flavor characterized by chem. and sensory profiles. Numerous potential aroma compounds (262) were identified, among which 58 aroma compounds were significantly different between the samples from Sichuan and Jianghuai regions. Relationships between these potential aroma compounds and sensory attributes were investigated by partial least squares regression and network anal. The compounds that dominantly contributed to the important sensory attributes were identified. The high pyrazines, furanoids, and carbonyls amounts contributed to the high intensities of the cellar, toasted, and grain aroma profiles of the Sichuan region samples, while the high ester and alc. levels contributed to the fruity and floral aroma profiles of the Jianghuai region samples. This approach may have practical application in flavor characterization of other alc. beverages.

Food Chemistry published new progress about Chemoreceptors 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, HPLC of Formula: 539-88-8.

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

Deng, Billy published the artcileNeopentyl Esters as Robust Linkers for Introducing Functionality to Bis-MPA Dendrimers, Quality Control of 86549-27-1, the main research area is neopentyl ester linker functionality bisMPA dendrimer.

A series of neopentyl carboxylic acids bearing functionality amenable to click chem. were prepared and then appended to high-generation bis-MPA dendrons via fluoride-promoted esterification. The nucleophilic stability of neopentyl and non-neopentyl dendrons in acidic to basic phosphate buffers was compared by monitoring degradation via quant. 1H NMR. The neopentyl periphery dendrons were found to be highly resistant to hydrolysis under all exptl. conditions. The neopentyl groups also did not impede click functionalization onto the dendrons.

Macromolecules (Washington, DC, United States) published new progress about Dendrimers Role: PRP (Properties), SPN (Synthetic Preparation), PREP (Preparation). 86549-27-1 belongs to class esters-buliding-blocks, name is Ethyl 2,2-dimethylpent-4-enoate, and the molecular formula is C9H16O2, Quality Control of 86549-27-1.

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

Morino, Yusuke published the artcileCu/N-Oxyl-catalyzed aerobic oxidative esterification to oxalic acid diesters from ethylene glycol via highly selective intermolecular alcohol oxidation, Application of Ethyl 2-hydroxyacetate, the main research area is oxalic acid diester preparation green chem; ethylene glycol primary sec alc aerobic oxidative esterification; copper tetramethylethylenediamine dimethyl azanoradamantane oxyl catalyst.

One of the ideal green esterification reactions is aerobic oxidative esterification using only a stoichiometric amount of different alcs. via intermol. selective alc. oxidation followed by hemiacetal formation by the addition of the other alc. and hemiacetal oxidation to esters. However, oxalic acid diester synthesis via oxidative esterification has not been reported to date, possibly owing to the difficulty of selectivity control of intermol. alc. oxidation and the chelating effects of ethylene glycol-derived alcs./hemiacetals on inhibiting oxidation catalysts. Herein, using a CuCl/tetramethylethylenediamine/1,5-dimethyl-9-azanoradamantane N-oxyl catalyst, authors describe a highly efficient aerobic oxidative esterification reaction of ethylene glycol to various oxalic acid diesters via selective oxidation of ethylene glycol-derived alcs./hemiacetals even in the presence of other aliphatic primary alcs. Notably, the green reaction works well using an ideal stoichiometric ratio of ethylene glycol and primary/secondary alcs. Thorough exptl. investigation and theor. calculations revealed that highly selective oxidative esterification is enabled by the preferential bidentate coordination of ethylene glycol-derived alcs./hemiacetals to the Cu(II) species, followed by efficient two-electron/one-proton transfer.

Green Chemistry published new progress about Dicarboxylic acids, diesters Role: SPN (Synthetic Preparation), PREP (Preparation). 623-50-7 belongs to class esters-buliding-blocks, name is Ethyl 2-hydroxyacetate, and the molecular formula is C4H8O3, Application of Ethyl 2-hydroxyacetate.

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

Zhang, Yanxin published the artcileChemical variability in volatile composition among five species of genus Solidago (Asteraceae), Formula: C11H22O2, the main research area is Solidago essential oil volatile compound.

Solidago is a genus of more than 120 species of flowering plants in the Asteraceae family and mainly distributed in Americas. To explore the differences of volatile components and analyze their correlations as well variability among the five species (Solidago caesia, Solidago tortifolia, Solidago glomerata, Solidago nemoralis and Solidago rugosa) of this genus, their volatile components were determined by gas chromatog.-mass spectrometry (GC-MS) and then the principal component anal. (PCA) was carried out with PAST (PAST2.08). The results indicated that Solidago caesia almost characterized by the same chemotype with Solidago glomerata due to their common essential oil compositions b-cubebene, (1R)-(+)-α-pinene and (-)-a-cadinol while Solidago nemoralis has little variability with Solidago rugosa and with the presence of germacrene D, limonene and sabenene as the representative compounds But there is chem. variability between Solidago tortifolia and other four species. Sabenene and πcalacorene are the major volatile compounds of Solidago tortifolia.

Biochemical Systematics and Ecology published new progress about Essential oils 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, Formula: C11H22O2.

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

Slaghenaufi, Davide published the artcileTwo sides to one story-aroma chemical and sensory signature of Lugana and Verdicchio wines, Application In Synthesis of 5405-41-4, the main research area is Lugana Verdicchio wine sensory property aroma; Lugana; Verdicchio; chemical signature; sensory space; wine aroma.

Lugana and Verdicchio are two Italian white wines with a Protected Designation of Origin (PDO) label. These two wine types are produced in different regions using the same grape variety. The aim of this work is to investigate the existence of volatile chem. markers that could help to elucidate differences between Lugana and Verdicchio wines both at chem. and sensory levels. Thirteen com. wine samples were analyzed by Gas Chromatog.-Mass Spectrometry (GC-MS), and 76 volatile compounds were identified and quantified. Verdicchio and Lugana had been differentiated on the basis of 19 free and glycosidically bound compounds belonging to the chem. classes of terpenes, benzenoids, higher alcs., C6 alcs. and norisoprenoids. Samples were assessed by means of a sorting task sensory anal., resulting in two clusters formed. These results suggested the existence of 2 product types with specific sensory spaces that can be related, to a good extend, to Verdicchio and Lugana wines. Cluster 1 was composed of six wines, 4 of which were Lugana, while Cluster 2 was formed of 7 wines, 5 of which were Verdicchio. The first cluster was described as “”fruity””, and “”fresh/minty””, while the second as “”fermentative”” and “”spicy””. An attempt was made to relate anal. and sensory data, the results showed that damascenone and the sum of 3 of esters the Et hexanoate, Et octanoate and isoamyl acetate, was characterizing Cluster 1. These results highlighted the primary importance of geog. origin to the volatile composition and perceived aroma of Lugana and Verdicchio wines.

Molecules published new progress about Norisoprenoids Role: BSU (Biological Study, Unclassified), BIOL (Biological 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

Dekel, Amir published the artcileThe sulcatone receptor of the strict nectar-feeding mosquito Toxorhynchites amboinensis, Computed Properties of 111-11-5, the main research area is Toxorhynchites sulcatone receptor Or4 gene; Aedes aegypti; Insect repellent; Odorant receptor; Olfaction; Toxorhynchites amboinensis.

Controlling Ae. aegypti populations and the prevention of mosquito bites includes the development of monitoring, repelling and attract-and-kill strategies that are based on understanding the chem. ecol. of these pests. Olfactory-mediated attraction to mammals has recently been linked to the mosquito Aedes aegypti odorant receptor Or4, which is activated by animal-released 6-Methyl-5-hepten-2-one (sulcatone). This odorant is also a major component of flower scents and may play a role outside animal-host seeking. To explore the role of this chem. cue, we looked at the interaction between sulcatone and an Or4 homolog expressed in the antennae of the strict nectar-feeding mosquito Toxorhynchites amboinensis. Using the two-electrode voltage clamp of Xenopus oocytes as a heterologous expression system, we show that this receptor is a high intensity sulcatone receptor comparable to its Aedes counterparts. We also show that OR4 is activated by other aliphatic ketones and is inhibited by DEET. This pharmacol. characterization suggests that sulcatone may be operating in more than one context in the Culicidae family.

Insect Biochemistry and Molecular Biology published new progress about Aedes aegypti 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, Computed Properties of 111-11-5.

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

Xu, Yufei published the artcileCatalytic Transfer Hydrogenation of Biomass-derived Levulinates to γ- valerolactone Using Alcohols as H-donors, Formula: C7H12O3, the main research area is review biomass levulinate gamma valerolactone alc hydrogen donor.

Gamma-Valerolactone (GVL) is a kind of significant platform mols. in the modern industry, which can be directly produced from biomass-derivatives, such as sugar, levulinic acid (LA) and Et levulinate (EL). In general, GVL could be produced from LA using gas hydrogen as H-donor with heterogeneous or homogeneous catalysts. But this strategy always has the danger of operation and requirement of unique reactors due to explosive hydrogen as well as the acidity of reactant. Over the past decade, researchers in this field have established new processes and strategies to meet the above problems through the CTH process by using alc. as H-donor and EL as the substrate over different kinds of catalysts. In this review, we collect and discuss the literature on the production of GVL from EL, and applications of LA, EL, and GVL with particular typical mechanisms. The catalyst preparation methods in the mentioned reaction systems are also concerned.

Current Green Chemistry published new progress about Alcohols Role: BCP (Biochemical Process), BIOL (Biological Study), PROC (Process). 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

Zhang, Jingru published the artcileEvaluation of the volatile from Lonicera macranthoides obtained with different processing methods by headspace-solid-phase microextraction-gas chromatography-tandem mass spectrometry (HS-SPME-GC-MS), Quality Control of 106-32-1, the main research area is alc aldehyde ketone hydrocarbon terpenoid Lonicera volatile compound.

Headspace-solid-phase microextraction coupled to gas chromatog.-tandem mass spectrometry (HS-SPME-GC-MS) method was used to determine the composition and content of volatiles in dried flower buds of Lonicera macranthoides obtained by five processing methods (PMs). Sixty-five compounds were identified, which included alcs., aldehydes, ketones, hydrocarbons, acids, esters, terpenoids, and others. Alcs. were the most abundant compounds in most of the samples while acids were present in negligible amounts Samples obtained by sun drying (PM4) and by heating in an oven with a programmed temperature cycle (PM2) were characterized by higher amounts of esters and terpenoids. PM4 resulted in larger numbers of compounds albeit in lower amounts The principal component anal. confirmed that terpenoids and esters were the most prominent volatiles from PM2. The HS-SPME-GC-MS method can be used to rapidly ascertain the volatile content in L. macranthoides samples; the results herein provided provide a valuable source for comparing the effects of applying different processing methods.

Chemical Papers published new progress about Acids Role: BUU (Biological Use, Unclassified), BIOL (Biological Study), USES (Uses). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Quality Control of 106-32-1.

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

Alarcon, Marina published the artcileInactive dry yeast to improve the oxidative stability of Spanish dry-fermented sausage ”salchichon”, Recommanded Product: Ethyl nonanoate, the main research area is sodium ascorbate inactive dry yeast fermented sausage oxidative stability.

The use of inactive dry yeasts (IDY) of Saccharomyces cerevisiae as a natural alternative to sodium ascorbate to inhibit the oxidation reactions of Spanish dry-fermented sausage ”salchichon” was studied. Control sausages and those treated with different IDY concentrations were monitored and analyzed at 0, 7, 14, 21 and 28 d throughout the ripening process. The application of IDY (1.5 and 3 g/100 g) did not affect the physicochem. parameters and microbial counts over time. However, IDY addition achieved a more stable phenolic content, antioxidant activity of samples was increased, and a lower lipid and protein oxidation were observed compared to the use of sodium ascorbate. Likewise, sausages with 3 g/100 g IDY showed similar or lower quantities of volatile compounds related to lipid oxidation at the end of ripening than those elaborated with sodium ascorbate. From a sensory point of view, IDY addition provided bread/yeast and sweet notes to sausages. However, consumers did not find differences among samples in a hedonic ranking test. Therefore, IDY could be employed in ”salchichon” as natural preservatives providing pleasant sensory attributes to the product.

LWT–Food Science and Technology published new progress about Acids Role: BUU (Biological Use, Unclassified), BIOL (Biological Study), USES (Uses). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Recommanded Product: Ethyl nonanoate.

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