Category: esters-buliding-blocks

Alarcon, Marina published the artcileInactive dry yeast to improve the oxidative stability of Spanish dry-fermented sausage ”salchichon”, COA of Formula: C10H20O2, 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). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, COA of Formula: C10H20O2.

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

Chen, Chen published the artcileCharacterization of major odor-active compounds responsible for nutty flavor in Cheddar cheese according to Chinese taste, Product Details of C10H20O2, the main research area is methylbutanal 3methylbutanal benzaldehyde cheddar cheese odor active compound flavor.

A nutty flavor is desirable in Cheddar cheese and is easily accepted by most Chinese consumers. Although compounds responsible for nutty flavor in cheeses have been documented, no final conclusions have been reached. In this study, nine samples of top-selling Cheddar cheeses in the Chinese market were selected, and the odor-active compounds responsible for the nutty flavor in these samples were studied by gas chromatog.-mass spectrometry (GC-MS), gas chromatog.-olfactometry (GC-O), sensory evaluation, and aroma addition experiment Forty-nine volatile flavor compounds were identified by GC-MS via headspace-solid-phase microextraction, and 14 odor-active compounds were identified by GC-O. It was determined that 2-methylbutanal, 3-methylbutanal, and benzaldehyde contributed to the nutty flavor of Cheddar cheese, according to Chinese tastes. The addition of suitable concentrations of these compounds to a model of Cheddar cheese without nutty flavor resulted in the perception of nutty aroma by sensory anal. These results indicate that 2-methylbutanal, 3-methylbutanal, and benzaldehyde are the key aroma-active compounds, which could make pos. contributions to the nutty flavor of Cheddar cheese and favored by Chinese consumers within a certain concentration range.

Flavour and Fragrance Journal 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, Product Details of C10H20O2.

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

Zhao, Shanshan published the artcileImpact of chiral tebuconazole on the flavor components and color attributes of Merlot and Cabernet Sauvignon wines at the enantiomeric level, Recommanded Product: Ethyl nonanoate, the main research area is tebuconazole flavor color Merlot Sauvignon wine fermentation 2heptanol; Cabernet Sauvignon wine; Chiral tebuconazole; Color attributes; Enantiomeric level; Flavor components; Merlot wine.

The impact of chiral tebuconazole on the flavor and appearance of Merlot and Cabernet Sauvignon wines were systematically studied. Gas chromatog.-ion mobility spectrometry and headspace-solid phase microextraction coupled with gas chromatog. mass spectrometry qual. and quant. identified the flavor components, and a photog. colorimeter was used for color attribute anal. Tebuconazole enantiomers had different effects on the flavor and appearance of young wines, especially R-tebuconazole. The flavor differences were mainly manifested in fruity and floral characteristics of the wine due to changes in the concentrations of acids, alcs., and esters; R-tebuconazole alters the concentrations of key flavor compounds to the greatest extent. Tebuconazole treatment changes the color of young wines, with the final red shade of wine being control group > rac-tebuconazole ≥ S-tebuconazole > R-tebuconazole. Since chiral tebuconazole neg. alters wine, grapes treated with chiral pesticides should be subject to stricter quality control during processing.

Food Chemistry 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

Zhao, Shanshan published the artcileImpact of chiral tebuconazole on the flavor components and color attributes of Merlot and Cabernet Sauvignon wines at the enantiomeric level, Synthetic Route of 41114-00-5, the main research area is tebuconazole flavor color Merlot Sauvignon wine fermentation 2heptanol; Cabernet Sauvignon wine; Chiral tebuconazole; Color attributes; Enantiomeric level; Flavor components; Merlot wine.

The impact of chiral tebuconazole on the flavor and appearance of Merlot and Cabernet Sauvignon wines were systematically studied. Gas chromatog.-ion mobility spectrometry and headspace-solid phase microextraction coupled with gas chromatog. mass spectrometry qual. and quant. identified the flavor components, and a photog. colorimeter was used for color attribute anal. Tebuconazole enantiomers had different effects on the flavor and appearance of young wines, especially R-tebuconazole. The flavor differences were mainly manifested in fruity and floral characteristics of the wine due to changes in the concentrations of acids, alcs., and esters; R-tebuconazole alters the concentrations of key flavor compounds to the greatest extent. Tebuconazole treatment changes the color of young wines, with the final red shade of wine being control group > rac-tebuconazole ≥ S-tebuconazole > R-tebuconazole. Since chiral tebuconazole neg. alters wine, grapes treated with chiral pesticides should be subject to stricter quality control during processing.

Food Chemistry published new progress about Acids Role: BUU (Biological Use, Unclassified), BIOL (Biological Study), USES (Uses). 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Synthetic Route of 41114-00-5.

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

Zhao, Shanshan published the artcileImpact of chiral tebuconazole on the flavor components and color attributes of Merlot and Cabernet Sauvignon wines at the enantiomeric level, HPLC of Formula: 106-32-1, the main research area is tebuconazole flavor color Merlot Sauvignon wine fermentation 2heptanol; Cabernet Sauvignon wine; Chiral tebuconazole; Color attributes; Enantiomeric level; Flavor components; Merlot wine.

The impact of chiral tebuconazole on the flavor and appearance of Merlot and Cabernet Sauvignon wines were systematically studied. Gas chromatog.-ion mobility spectrometry and headspace-solid phase microextraction coupled with gas chromatog. mass spectrometry qual. and quant. identified the flavor components, and a photog. colorimeter was used for color attribute anal. Tebuconazole enantiomers had different effects on the flavor and appearance of young wines, especially R-tebuconazole. The flavor differences were mainly manifested in fruity and floral characteristics of the wine due to changes in the concentrations of acids, alcs., and esters; R-tebuconazole alters the concentrations of key flavor compounds to the greatest extent. Tebuconazole treatment changes the color of young wines, with the final red shade of wine being control group > rac-tebuconazole ≥ S-tebuconazole > R-tebuconazole. Since chiral tebuconazole neg. alters wine, grapes treated with chiral pesticides should be subject to stricter quality control during processing.

Food Chemistry 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, HPLC of Formula: 106-32-1.

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

Luan, Chunning published the artcileEffect of two-step fermentation with lactic acid bacteria and Saccharomyces cerevisiae on key chemical properties, molecular structure and flavor characteristics of horseradish sauce, Quality Control of 123-29-5, the main research area is horseradish sauce lactic acid bacteria Saccharomyces cerevisiae flavor.

To enhance the quality or, in other words, increase the variety of horseradish sauce, two-step fermentation using lactic acid bacteria (LAB) and Saccharomyces cerevisiae is proposed for the production of the sauce. Total phenolics, acids and amino acid nitrogen contents were determined and used to assess the fermentation efficiency, while antioxidant activities, profiles of amino acids and volatile flavor compounds was used to indicate the quality of the sauce. Mol. structure determination as well as electronic tongue and sensory analyses were also conducted. Adding S. cerevisiae after 48 h of LAB fermentation resulted in higher fermentation efficiency. The sauce was noted to be fermented more fully, with increased content of amino acids by 23.10% compared with unfermented samples; its DPPH radical scavenging ability and reducing power increased by 26.26% and 33.33%, resp. The contents of alcs., esters and acids increased in the sauce. The electronic tongue and sensory evaluation showed that the sauce had good sensory quality.

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, Quality Control of 123-29-5.

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

Luan, Chunning published the artcileEffect of two-step fermentation with lactic acid bacteria and Saccharomyces cerevisiae on key chemical properties, molecular structure and flavor characteristics of horseradish sauce, Related Products of esters-buliding-blocks, the main research area is horseradish sauce lactic acid bacteria Saccharomyces cerevisiae flavor.

To enhance the quality or, in other words, increase the variety of horseradish sauce, two-step fermentation using lactic acid bacteria (LAB) and Saccharomyces cerevisiae is proposed for the production of the sauce. Total phenolics, acids and amino acid nitrogen contents were determined and used to assess the fermentation efficiency, while antioxidant activities, profiles of amino acids and volatile flavor compounds was used to indicate the quality of the sauce. Mol. structure determination as well as electronic tongue and sensory analyses were also conducted. Adding S. cerevisiae after 48 h of LAB fermentation resulted in higher fermentation efficiency. The sauce was noted to be fermented more fully, with increased content of amino acids by 23.10% compared with unfermented samples; its DPPH radical scavenging ability and reducing power increased by 26.26% and 33.33%, resp. The contents of alcs., esters and acids increased in the sauce. The electronic tongue and sensory evaluation showed that the sauce had good sensory quality.

LWT–Food Science and Technology 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, Related Products of esters-buliding-blocks.

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

Qiu, Shuai published the artcileChemoenzymatic catalysis of tert-butyl 6-cyano-(3R,5R)-dihydroxyhexanoate by aldo-keto reductase coupled with composite Fe3O4 nanozyme scaffold, Quality Control of 539-88-8, the main research area is Exiguobacterium glucose dehydrogenase aldoketo reductase iron oxide nanoparticle.

Cofactor NADPH is widely used in enzymic redox reactions, however, its regeneration by glucose dehydrogenase (GDH) suffers from massive glucose consumption, costly wastewater treatment, and low atom efficiency. Herein, Fe3O4 nanoparticles supported on helical multi-walled carbon nanotubes (Fe3O4@HMWCNTs) was prepared and displayed comparable transfer hydrogenation activity to Exiguobacterium sibiricum GDH (EsGDH). We developed a chemoenzymic catalysis based on a combination of an aldo-keto reductase KmAKR with Fe3O4@HMWCNTs scaffold, which asym. synthesized optically pure tert-Bu 6-cyano-(3R,5R)-dihydroxyhexanoate ((3R,5R)-2, > 99.5% dep). Under the optimized conditions, 10 mM NADP+ was converted to NADPH by 5.0 mg Fe3O4@HMWCNTs, in a yield of > 80.0%. The combination of Fe3O4@HMWCNTs with KmAKRM7 completely reduced 10 mM tert-Bu 6-cyano-(5R)-hydroxy-3-oxohexanoate ((5R)-1) to (3R,5R)-2, in a conversion of > 99.0% and dep > 99.5%. Contrast to the previous developed biocatalytic approach with KmAKR and EsGDH, this efficient and compatible nanozyme-enzyme process required neither glucose/alcs. as co-substrate nor a glucose dehydrogenase/alc. dehydrogenase for NADPH regeneration.

Chemical Engineering Science published new progress about Alcohols, chiral 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, Quality Control of 539-88-8.

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

Rajvanshi, Sandeep Kumar published the artcileIdentification of bioactive phytometabolites in essential oil of African marigold (Tagetes erecta L.) using FT-IR & DART-MS techniques, Category: esters-buliding-blocks, the main research area is Tagetes erecta essential oil bioactive phytometabolite FTIR DARTMS.

Tagetes erecta L. belongs to family Asteraceae, most widely used as ornamental plant, has cosmetic as well as medicines values. Since oil extracted from its plant parts for secondary metabolites present in the plant such as alkaloids, steroids, tannins and phenolic compounds, flavonoids, etc. Oil was extracted from flowers, as well as leaves marigold (Tagetes erecta L.) in fresh form and after processing by solvent extraction method using n-hexane as solvent. Samples were subjected to Fourier transform IR spectroscopy (FT-IR) where spectra of samples have shown the presence of major functional groups viz., alkanes, aromatic, phenols, aliphatic, nitro compounds and amines, etc at wavelength of 3400 to 3480 cm-1 (alc. & phenols), 2850 to 2990 cm-1 (alkanes), 1050 to 1200 cm-1 (aliphatic amines) and 720 to 890 cm-1 (aromatics). Presence of more number of peaks shows the presence of more number of bioactive compounds These samples were further validated by DART Mass Spectrometry where peak at m/z 136 correspond to terpenoids, 151 (ketone), 169 (phenols), 183 (alc.), etc. Presence of phenolic compound galic acid in the samples proves the antioxidant activity of the samples.

Annals of Plant Sciences published new progress about Aliphatic amines 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, Category: esters-buliding-blocks.

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

Rajabi, Mehdi published the artcileQSAR Models for Predicting Aquatic Toxicity of Esters Using Genetic Algorithm-Multiple Linear Regression Methods, Safety of Methyl decanoate, the main research area is Tetrahymena ester decyl acetate aquatic toxicity QSAR model; GA-MLR; Molecular descriptors; QSAR models; Tetrahymena pyriformis; toxicity of aliphatic esters; validation..

Esters are of great importance in industry, medicine, and space studies. Therefore, studying the toxicity of esters is very important. In this research, a Quant. Structure-Activity Relationship (QSAR) model was proposed for the prediction of aquatic toxicity (log 1/IGC50) of aliphatic esters towards Tetrahymena pyriformis using mol. descriptors. A data set of 48 aliphatic esters was separated into a training set of 34 compounds and a test set of 14 compounds A large number of mol. descriptors were calculated with Dragon software. The Genetic Algorithm (GA) and Multiple Linear Regression (MLR) methods were used to select the suitable descriptors and to generate the correlation models that relate the chem. structural features to the biol. activities. The predictive powers of the MLR models are discussed by using Leave-One-Out (LOO) cross-validation and external test set. The best QSAR model is obtained with R2 value of 0.899, Q2 LOO = 0.928, F = 137.73, RMSE = 0.263. The predictive ability of the GA-MLR model with two selected mol. descriptors is satisfactory and it can be used for designing similar group and predicting of toxicity (log 1/IGC50) of ester derivatives

Combinatorial Chemistry & High Throughput Screening published new progress about Aliphatic esters 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, Safety of Methyl decanoate.

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