Category: esters-buliding-blocks

Zhang, Zhengwei published the artcileEffect of package oxygen on color, color-related compounds, and volatile composition of Chinese bayberry wine after bottling, Recommanded Product: Ethyl nonanoate, the main research area is Myrica wine oxygen color bottling.

Package oxygen is an important factor for the wine quality during storage. However, its role in Chinese bayberry wine remains unclear. This study aimed to investigate the effect of package oxygen on color and volatile composition of Chinese bayberry wine. Wines with different package oxygen were anal. monitored (color parameters, pigments, non-volatile monomeric phenols, acetaldehyde, 5-hydroxymethylfurfural and volatile composition) during 90 days of accelerated storage at 37°C in dark. The result showed that high package oxygen accelerated the color deterioration, anthocyanin degradation, polymeric pigments formation, and acetaldehyde production The molar ratio of produced protocatechuic acid to degraded anthocyanin after storage increased from 5.08% to 25.14% as package oxygen increased. As the package oxygen increased, the concentration of total volatile esters and acids increased by up to 19.74% and 41.03%, resp. However, no significant effect of package oxygen was found on total volatile alcs., carbonyl compounds, and terpenes. The results suggest that package oxygen probably enhanced the scission more than the condensation of anthocyanin. Low package oxygen is beneficial to the color and some volatile compounds of Chinese bayberry wine.

LWT–Food Science and Technology published new progress about Bottling. 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

Corona, Onofrio published the artcileQuality and volatile compounds in red wine at different degrees of dealcoholization by membrane process, Computed Properties of 5405-41-4, the main research area is red wine volatile compound phenol sensory property dealcoholization.

This study investigated the effect of different degrees of dealcoholization on volatile compounds, phenols and sensory characteristics of red wine (cv. Montepulciano d’Abruzzo). The wine with an initial alc. content of 13.2% volume/volume was partially dealcoholized by membrane process with a decrease of alc. degree as follows: – 4.9; – 6.3; – 7.8, – 9.2 and – 10.5% volume/volume Osmotic distillation has proved effective in preserving a satisfactory odorous profile, as samples with an alc. residue of 8.3% volume/volume (- 4.9%) and 6.9% volume/volume (- 6.3%) showed good esters retention more than 84% and 82%, resp. Similarly, color and taste, evaluated by flavonoids and phenolic compounds, remained almost unchanged in all dealcoholized samples. Lastly, the trials highlighted that dealcoholized wine up to an alc. content of about 5.4% volume/volume (- 7.8%) was still perceived as acceptable by the tasters.

European Food Research and Technology published new progress about Flavonoids Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Computed Properties of 5405-41-4.

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

Corona, Onofrio published the artcileQuality and volatile compounds in red wine at different degrees of dealcoholization by membrane process, HPLC of Formula: 106-32-1, the main research area is red wine volatile compound phenol sensory property dealcoholization.

This study investigated the effect of different degrees of dealcoholization on volatile compounds, phenols and sensory characteristics of red wine (cv. Montepulciano d’Abruzzo). The wine with an initial alc. content of 13.2% volume/volume was partially dealcoholized by membrane process with a decrease of alc. degree as follows: – 4.9; – 6.3; – 7.8, – 9.2 and – 10.5% volume/volume Osmotic distillation has proved effective in preserving a satisfactory odorous profile, as samples with an alc. residue of 8.3% volume/volume (- 4.9%) and 6.9% volume/volume (- 6.3%) showed good esters retention more than 84% and 82%, resp. Similarly, color and taste, evaluated by flavonoids and phenolic compounds, remained almost unchanged in all dealcoholized samples. Lastly, the trials highlighted that dealcoholized wine up to an alc. content of about 5.4% volume/volume (- 7.8%) was still perceived as acceptable by the tasters.

European Food Research and Technology published new progress about Flavonoids Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), 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

Khan, Kehkashan published the artcileGC-MS & preliminary screening profile of Cordia sinensis leaves – antiglycation, antifungal and insecticidal agents, COA of Formula: C9H18O2, the main research area is Cordia leaf bioactive metabolite antiglycation antifungal insecticide; Cordia sinensis; GC/GC-MS; antifungal agents; antiglycation bioassay; insecticidal agents.

Crude extracts and fractions of Cordia sinensis leaves were subjected to gas chromatog.-flame ionization detection (GC-FID), gas chromatog.-mass spectrometry (GC-MS) analyses and preliminary screening for biol. potentials using antibacterial, antifungal, phytotoxic, cytotoxic, insecticidal, antileishmanicidal and antiglycation bioassays. Overall thirty-one phytochems. including three hydrocarbons, seven fatty acids, fifteen fatty acid esters, three terpenes, one each of phytosterol, terpenoid, and polyunsaturated aldehyde were identified. N-Hexadecanoic acid (13.2%), Me hexadecanoate (9.0%), octadec-9Z-enoic acid (8.3%) and Me octadec-9Z,12Z,15Z-trienoate (7.8%) were the main components. Presumably, this is a first report of twenty, thirteen and twenty phytochems. from C. sinensis, Cordia and Boraginaceae, resp. Moreover, Et acetate fraction exhibited significant insecticidal and antifungal activity against Sitophilus oryzae and Microsporum canis, resp. Similarly, n-hexane fraction significantly inhibited (77.4%) advanced glycation end products in antiglycation assay. Conclusively, C. sinensis leaves with bioactive metabolites are a potential source for the development of insecticides, fungicides and pharmaceutically active antidiabetic drugs.

Natural Product Research published new progress about Biofungicides. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, COA of Formula: C9H18O2.

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

Khan, Kehkashan published the artcileGC-MS & preliminary screening profile of Cordia sinensis leaves – antiglycation, antifungal and insecticidal agents, Computed Properties of 929-77-1, the main research area is Cordia leaf bioactive metabolite antiglycation antifungal insecticide; Cordia sinensis; GC/GC-MS; antifungal agents; antiglycation bioassay; insecticidal agents.

Crude extracts and fractions of Cordia sinensis leaves were subjected to gas chromatog.-flame ionization detection (GC-FID), gas chromatog.-mass spectrometry (GC-MS) analyses and preliminary screening for biol. potentials using antibacterial, antifungal, phytotoxic, cytotoxic, insecticidal, antileishmanicidal and antiglycation bioassays. Overall thirty-one phytochems. including three hydrocarbons, seven fatty acids, fifteen fatty acid esters, three terpenes, one each of phytosterol, terpenoid, and polyunsaturated aldehyde were identified. N-Hexadecanoic acid (13.2%), Me hexadecanoate (9.0%), octadec-9Z-enoic acid (8.3%) and Me octadec-9Z,12Z,15Z-trienoate (7.8%) were the main components. Presumably, this is a first report of twenty, thirteen and twenty phytochems. from C. sinensis, Cordia and Boraginaceae, resp. Moreover, Et acetate fraction exhibited significant insecticidal and antifungal activity against Sitophilus oryzae and Microsporum canis, resp. Similarly, n-hexane fraction significantly inhibited (77.4%) advanced glycation end products in antiglycation assay. Conclusively, C. sinensis leaves with bioactive metabolites are a potential source for the development of insecticides, fungicides and pharmaceutically active antidiabetic drugs.

Natural Product Research published new progress about Biofungicides. 929-77-1 belongs to class esters-buliding-blocks, name is Methyl docosanoate, and the molecular formula is C23H46O2, Computed Properties of 929-77-1.

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

Hadj Saadoun, Jasmine published the artcileProduction and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus, Category: esters-buliding-blocks, the main research area is Lacticaseibacillus Cucumis Citrus fermentation volatile compound.

In the last years, due to the increasing interest of consumers in natural products, market and industry choices were more directed towards the use of fragrances and flavors obtained from natural sources. Fermentation is a biol. approach helpful to produce diverse aromatic compounds modifying precursors present in raw material, due to a wide array of extracellular enzymes which could be produced by microorganisms. Following this direction Lacticaseibacillus rhamnosus was employed as a starter for melon and orange byproducts fermentation Simple and vacuum distillation were applied for the recovery of the aromatic fraction and compared to identify the more promising in terms of aromatic profile composition Detection and characterization of aromatic compounds were achieved using Head SpaceSolid Phase MicroExtn. Gas Chromatog.-Mass Spectrometry (HS-SPME/GC-MS) approach. Fermentation led to interesting changes, increasing floral, herbal green and fruity notes. Overall, simple distillation allowed the greater recovery of aromatic compounds in terms of concentration for both substrates. This study highlights a possible strategy to produce complex distillates, composed of a mixture of aroma compounds, to be employed as additives in food, feed or perfumery industries as ingredients of natural origin.

Food and Bioproducts Processing published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), REM (Removal or Disposal), BIOL (Biological Study), PROC (Process). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Category: esters-buliding-blocks.

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

Hadj Saadoun, Jasmine published the artcileProduction and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus, Quality Control of 5405-41-4, the main research area is Lacticaseibacillus Cucumis Citrus fermentation volatile compound.

In the last years, due to the increasing interest of consumers in natural products, market and industry choices were more directed towards the use of fragrances and flavors obtained from natural sources. Fermentation is a biol. approach helpful to produce diverse aromatic compounds modifying precursors present in raw material, due to a wide array of extracellular enzymes which could be produced by microorganisms. Following this direction Lacticaseibacillus rhamnosus was employed as a starter for melon and orange byproducts fermentation Simple and vacuum distillation were applied for the recovery of the aromatic fraction and compared to identify the more promising in terms of aromatic profile composition Detection and characterization of aromatic compounds were achieved using Head SpaceSolid Phase MicroExtn. Gas Chromatog.-Mass Spectrometry (HS-SPME/GC-MS) approach. Fermentation led to interesting changes, increasing floral, herbal green and fruity notes. Overall, simple distillation allowed the greater recovery of aromatic compounds in terms of concentration for both substrates. This study highlights a possible strategy to produce complex distillates, composed of a mixture of aroma compounds, to be employed as additives in food, feed or perfumery industries as ingredients of natural origin.

Food and Bioproducts Processing published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), REM (Removal or Disposal), BIOL (Biological Study), PROC (Process). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Quality Control of 5405-41-4.

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

Hadj Saadoun, Jasmine published the artcileProduction and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus, Recommanded Product: Ethyl octanoate, the main research area is Lacticaseibacillus Cucumis Citrus fermentation volatile compound.

In the last years, due to the increasing interest of consumers in natural products, market and industry choices were more directed towards the use of fragrances and flavors obtained from natural sources. Fermentation is a biol. approach helpful to produce diverse aromatic compounds modifying precursors present in raw material, due to a wide array of extracellular enzymes which could be produced by microorganisms. Following this direction Lacticaseibacillus rhamnosus was employed as a starter for melon and orange byproducts fermentation Simple and vacuum distillation were applied for the recovery of the aromatic fraction and compared to identify the more promising in terms of aromatic profile composition Detection and characterization of aromatic compounds were achieved using Head SpaceSolid Phase MicroExtn. Gas Chromatog.-Mass Spectrometry (HS-SPME/GC-MS) approach. Fermentation led to interesting changes, increasing floral, herbal green and fruity notes. Overall, simple distillation allowed the greater recovery of aromatic compounds in terms of concentration for both substrates. This study highlights a possible strategy to produce complex distillates, composed of a mixture of aroma compounds, to be employed as additives in food, feed or perfumery industries as ingredients of natural origin.

Food and Bioproducts Processing published new progress about Aldehydes Role: BSU (Biological Study, Unclassified), REM (Removal or Disposal), BIOL (Biological Study), PROC (Process). 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

Zhang, Ming-jun published the artcileComparison of LLE and SPME Methods for Screening the Aroma Compounds in Rum, Application of Ethyl octanoate, the main research area is liquid extraction solid phase microextraction rum aroma compound screening.

Liquid-liquid extraction (LLE) and solid-phase microextraction (SPME) methods were applied to extract the aroma compounds of rum. Aroma compounds were separated and analyzed with gas chromatog.-mass spectrometry of DB-WAXetr capillary columns. One hundred and twelve compounds, including alcs., esters, aldehydes, ketones, phenols, acids, and other compounds, were identified by two extraction methods. Among them, 88 and 74 compounds were identified by SPME and LLE, resp. SPME and LLE methods were suitable for the qual. and semi-quant. anal. of rum, resp. Principal component anal. results showed that the first principal component (PC1) and the second principal component (PC2) explained 80.9% of the difference in variable samples (PC1 = 52.7%, PC2 = 28.2%), which can represent the variable characteristics of the samples. The extraction effects of LLE and SPME on the aroma compounds of rum obviously differed, however, the aroma compounds obtained by the two extraction methods can complement each other.

Journal of the American Society of Brewing Chemists published new progress about Alcohols Role: ANT (Analyte), FFD (Food or Feed Use), PRP (Properties), ANST (Analytical Study), BIOL (Biological Study), USES (Uses). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Application of Ethyl octanoate.

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

Imai, Shota published the artcileSelf-Sorting of Amphiphilic Copolymers for Self-Assembled Materials in Water: Polymers Can Recognize Themselves, Computed Properties of 142-90-5, the main research area is self sorting amphiphilic copolymer micelle assembly hydrogel.

Amphiphilic random copolymers bearing hydrophilic poly(ethylene glycol) (PEG) and hydrophobic alkyl pendants showed dynamic self-sorting behavior, i.e., self-recognition, under competitive conditions in aqueous media. The self-sorting universally takes place not only in water but also in hydrogels and on the material surfaces, according to encoded information originating from the primary structure of composition and pendants. Binary blends of the copolymers with different composition or alkyl pendants readily induced composition- or alkyl pendant-dependent self-sorting to simultaneously provide discrete and size-controlled micelles with hydrophobic cores. Surprisingly, the micelles reversibly keep exchanging polymer chains exclusively between identical polymer micelles even in the presence of different counterparts. Owing to the dynamic self-sorting behavior, ABA-triblock copolymers comprising the amphiphilic random copolymer A segments and a hydrophilic PEG chain B segment further provided hydrogels with self-healing yet selectively adhesive properties.

Journal of the American Chemical Society published new progress about Acrylic polymers, polyoxyalkylene-, graft Role: PRP (Properties), SPN (Synthetic Preparation), PREP (Preparation). 142-90-5 belongs to class esters-buliding-blocks, name is Dodecyl 2-methylacrylate, and the molecular formula is C16H30O2, Computed Properties of 142-90-5.

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