Esters-buliding-blocks

Development of a dual MOS electronic nose/camera system for improving fruit ripeness classification was written by Chen, Li-Ying;Wu, Cheng-Chun;Chou, Ting-I.;Chiu, Shih-Wen;Tang, Kea-Tiong. And the article was included in Sensors in 2018.Electric Literature of C10H20O2 This article mentions the following:

Electronic nose (E-nose) systems have become popular in food and fruit quality evaluation because of their rapid and repeatable availability and robustness. In this paper, we propose an E-nose system that has potential as a non-destructive system for monitoring variation in the volatile organic compounds produced by fruit during the maturing process. In addition to the E-nose system, we also propose a camera system to monitor the peel color of fruit as another feature for identification. By incorporating E-nose and camera systems together, we propose a non-destructive solution for fruit maturity monitoring. The dual E-nose/camera system presents the best Fisher class separability measure and shows a perfect classification of the four maturity stages of a banana: Unripe, half-ripe, fully ripe, and overripe. In the experiment, the researchers used many compounds, for example, Isopentyl 3-methylbutanoate (cas: 659-70-1Electric Literature of C10H20O2).

Isopentyl 3-methylbutanoate (cas: 659-70-1) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Esters are more polar than ethers but less polar than alcohols. They participate in hydrogen bonds as hydrogen-bond acceptors, but cannot act as hydrogen-bond donors, unlike their parent alcohols. This ability to participate in hydrogen bonding confers some water-solubility.Electric Literature of C10H20O2

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

Differential volatile organic compounds signatures of apple juices from Madeira Island according to variety and geographical origin was written by Medina, Sonia;Perestrelo, Rosa;Santos, Rui;Pereira, Regina;Camara, Jose S.. And the article was included in Microchemical Journal in 2019.Electric Literature of C6H12O2 This article mentions the following:

One of the main food authenticity issues is related to products�false labeling concerning their variety or geog. origin. For this reason, the aim of this study was to establish distinctive characteristics for the discrimination of apple juices according to regional varieties (Rijo, Verde, Ribeiro and Azedo) and geog. origin (Prazeres and Santo da Serra (Madeira Island)) on the basis of their volatile pattern by headspace solid-phase microextraction combined with gas chromatog. mass spectrometry (HS-SPME/GC-MS) combined with chemometric tools. The results obtained revealed a perfect discrimination between the different apple varieties, with Rijo apple juices as samples with the major relative concentration of ethanol, Et butanoate, Et 2-methylbutanoate and Et hexanoate. Moreover, this study allowed a geog. origin-based classification of Azedo apple juices, highlighting Et acetate, 2-methyl-1-propanol, Et hexanoate, and toluene (described for the first time in apple juices) as discriminatory features. This study demonstrated that volatile organic compounds (VOCs) could serve as authenticity indicators to verify variety and geog. origin of apple juices, providing local producers multiple benefits and legal protection against misuse of the products. In the experiment, the researchers used many compounds, for example, Methyl2-methylbutyrate (cas: 868-57-5Electric Literature of C6H12O2).

Methyl2-methylbutyrate (cas: 868-57-5) belongs to esters. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Electric Literature of C6H12O2

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

Effect of the Melicoccus bijugatus leaf and fruit extracts and acidic solvents on the antimicrobial properties of chitosan-starch films was written by Juarez-Mendez, M. E.;Lozano-Navarro, J. I.;Velasco-Santos, C.;Perez-Sanchez, J. F.;Zapien-Castillo, S.;Del Angel-Moxica, I. E.;Melo-Banda, J. A.;Tijerina-Ramos, B. I.;Diaz-Zavala, N. P.. And the article was included in Journal of Applied Microbiology in 2021.Synthetic Route of C6H10O2 This article mentions the following:

Aim : Analyzing the antimicrobial activity-against food-borne micro-organisms-of modified chitosan-starch films using formic and acetic acid as chitosan solvents and Melicoccus bijugatus leaves and fruit extracts Methods and Results : The films’ antimicrobial activity against mesophilic aerobic bacteria, total coliform and fungi were also analyzed, in accordance with the Mexican Official Norms (NOM-092-SSA1-1994, NOM-111-SSA1-1994 and NOM-113-SSA1-1994). The pH values of the films and extracts were measured, and the volatile compounds of the extracts and two films were determined by Gas Chromatog.-Mass Spectrometry (GC-MS) considering the relationship among the type of compounds, extracts concentration, films’ pH and the antimicrobial activity against bacteria and fungi. The best results are obtained by films with formic acid and 10% (volume/volume) of leaf and fruit extracts, in comparison with untreated chitosan-starch films. Conclusions : The extracts’ compounds improved the films’ antimicrobial capacity and inhibited the growth of micro-organisms with no previous sterilization required. It is correlated to the pH of the media, the combination of solvent/extract used and its concentration Significance and Impact of the study : This is one of the few researches where the antimicrobial activity of M. bijugatus extracts is studied. It was found that the presence of these extracts is capable of improving the antimicrobial activities of chitosan-starch films. The performance of the modified films suggests their potential application as novel food packaging materials and encourages further research. In the experiment, the researchers used many compounds, for example, 5-Ethyldihydrofuran-2(3H)-one (cas: 695-06-7Synthetic Route of C6H10O2).

5-Ethyldihydrofuran-2(3H)-one (cas: 695-06-7) belongs to esters. Esters perform as high-grade solvents for a broad array of plastics, plasticizers, resins, and lacquers, and are one of the largest classes of synthetic lubricants on the commercial market. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.Synthetic Route of C6H10O2

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

Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives was written by de Castro, Antonio;Sanchez, Antonio Higinio;Cortes-Delgado, Amparo;Lopez-Lopez, Antonio;Montano, Alfredo. And the article was included in Food Chemistry in 2019.Category: esters-buliding-blocks This article mentions the following:

The effects of the main steps of Spanish-style processing (alk. treatment and fermentation) on the volatile composition of cv. Manzanilla green olives were studied. Both spontaneous and controlled fermentations were considered. In the latter case, a Lactobacillus pentosus strain from green olive fermentation brine was used as starter culture. The volatile profile was determined by headspace solid-phase microextraction (HS-SPME) combined with gas chromatog.-mass spectrometry (GC-MS). Most of the volatile compounds detected in fresh olives decreased or were undetected after alk. treatment, while several compounds (mostly acetic acid, 2-methylbutanoic acid, and ethanol) were formed as a result of this treatment. Over 50 new volatile components, mostly esters and phenols, appeared as a result of fermentation The most outstanding finding was a considerable increase in 4-Et phenol (almost 100-fold increase) in inoculated olives compared to the uninoculated product. However, a sensory panel did not find significant differences in odor perception. In the experiment, the researchers used many compounds, for example, Ethyl 2-hydroxybenzoate (cas: 118-61-6Category: esters-buliding-blocks).

Ethyl 2-hydroxybenzoate (cas: 118-61-6) belongs to esters. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. Esters are more polar than ethers but less polar than alcohols. They participate in hydrogen bonds as hydrogen-bond acceptors, but cannot act as hydrogen-bond donors, unlike their parent alcohols. This ability to participate in hydrogen bonding confers some water-solubility.Category: esters-buliding-blocks

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

The rapid preparation of 2-aminosulfonamide-1,3,4-oxadiazoles using polymer-supported reagents and microwave heating was written by Baxendale, Ian R.;Ley, Steven V.;Martinelli, Marisa. And the article was included in Tetrahedron in 2005.Related Products of 16413-26-6 This article mentions the following:

The preparation of a library of 5-substituted-2-amino-1,3,4-oxadiazoles, e.g., I, and the corresponding thiadiazole analogs is reported. A one-pot preparation of the 2-aminosulfonylated analogs through a three component coupling of an acylhydrazine, an isocyanate and sulfonyl chloride promoted by a polymer-supported phosphazine base under microwave dielec. heating is presented. The optimization process and details pertaining to the elucidation of the reaction products is also discussed. In the experiment, the researchers used many compounds, for example, 3-Cyanophenylisocyanate (cas: 16413-26-6Related Products of 16413-26-6).

3-Cyanophenylisocyanate (cas: 16413-26-6) belongs to esters. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Related Products of 16413-26-6

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

Selection of non-Saccharomyces yeasts for orange wine fermentation based on their enological traits and volatile compounds formation was written by Hu, Lanlan;Wang, Jia;Ji, Xueao;Liu, Rui;Chen, Fusheng;Zhang, Xiuyan. And the article was included in Journal of Food Science and Technology (New Delhi, India) in 2018.Reference of 659-70-1 This article mentions the following:

In order to select the non-Saccharomyces yeasts for orange wine fermentation, the enol. traits and volatile compounds formation of ten non-Saccharomyces yeast strains were evaluated through physicochem. methods and solid-phase microextraction coupled to GC-MS, resp. The results indicated that non-Saccharomyces yeast fermentation had lower maximum populations (7.8-8.0 Log cfu/mL), longer fermentation period (7-10 days), lower ethanol (4.13-7.79%), lower total acids (7.48-8.51 g/L) and higher volatile acids concentrations (0.08-0.23 g/L) when compared with those of Saccharomyces cerevisiae fermentation Hanseniaspora uvarum, Hanseniaspora opuntiae, Hanseniaspora occidentalis, Pichia kudriavzevii and Torulaspora delbrueckii were selected as candidates for orange wine fermentation with higher volatile compounds concentration, odor active values and sensory evaluation scores. This study will provide a valuable selection method of non-Saccharomyces yeasts for orange wine fermentation, and an approach to improve the flavor of orange wine or other fruit wine. In the experiment, the researchers used many compounds, for example, Isopentyl 3-methylbutanoate (cas: 659-70-1Reference of 659-70-1).

Isopentyl 3-methylbutanoate (cas: 659-70-1) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits, including apples, durians, pears, bananas, pineapples, and strawberries. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.Reference of 659-70-1

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

Development of 5-hydroxypyrazole derivatives as reversible inhibitors of lysine specific demethylase 1 was written by Mould, Daniel P.;Bremberg, Ulf;Jordan, Allan M.;Geitmann, Matthis;Maiques-Diaz, Alba;McGonagle, Alison E.;Small, Helen F.;Somervaille, Tim C. P.;Ogilvie, Donald. And the article was included in Bioorganic & Medicinal Chemistry Letters in 2017.SDS of cas: 173341-02-1 This article mentions the following:

A series of reversible inhibitors of lysine specific demethylase 1 (LSD1) with a 5-hydroxypyrazole scaffold have been developed from compound 7, which was identified from the patent literature. Surface plasmon resonance (SPR) and biochem. anal. showed it to be a reversible LSD1 inhibitor with an IC₅₀ value of 0.23 μM. Optimization of this compound by rational design afforded compounds with K_d values of <10 nM. In human THP-1 cells, these compounds were found to upregulate the expression of the surrogate cellular biomarker CD86. Compound 11p was found to have moderate oral bioavailability in mice suggesting its potential for use as an in vivo tool compound In the experiment, the researchers used many compounds, for example, tert-Butyl (morpholin-2-ylmethyl)carbamate (cas: 173341-02-1SDS of cas: 173341-02-1).

tert-Butyl (morpholin-2-ylmethyl)carbamate (cas: 173341-02-1) belongs to esters. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. Esterification is the general name for a chemical reaction in which two reactants (typically an alcohol and an acid) form an ester as the reaction product. Esters are common in organic chemistry and biological materials.SDS of cas: 173341-02-1

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

Effect of polypropylene molecular weight distribution on the balance between the toughness and rigidity of the impact polypropylene composites was written by Li, Fushi;Gao, Yunbao;Yan, Nan;Zhang, Chunyu;Zhang, Xuequan;Jiang, Wei. And the article was included in Journal of Applied Polymer Science in 2022.Related Products of 6683-19-8 This article mentions the following:

In this study, homo-polypropylene (HPP) with the same number average mol. weight (M n) while different mol. weight distribution (MWD) are directly melt blended with a polyolefin elastomer (POE) in order to study the effects of the MWD of HPP on the brittle-ductile transition (BDT) and the balance between toughness and rigidity of the PP/POE composites. The results show that for the same number average mol. weight HPP, the wider the MWD, the higher the brittle strength σ_b of the HPP is, and the larger the critical interparticle distance (ID_c) of the composite is. Larger ID_c means lower modifier content can induce the BDT, and thereby leads to less modulus loss of the composites. Namely, the toughened HPP with wider MWD can have a better balance between toughness and rigidity. In the experiment, the researchers used many compounds, for example, 2,2-Bis(((3-(3,5-di-tert-butyl-4-hydroxyphenyl)propanoyl)oxy)methyl)propane-1,3-diyl bis(3-(3,5-di-tert-butyl-4-hydroxyphenyl)propanoate) (cas: 6683-19-8Related Products of 6683-19-8).

2,2-Bis(((3-(3,5-di-tert-butyl-4-hydroxyphenyl)propanoyl)oxy)methyl)propane-1,3-diyl bis(3-(3,5-di-tert-butyl-4-hydroxyphenyl)propanoate) (cas: 6683-19-8) belongs to esters. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. Esters are more polar than ethers but less polar than alcohols. They participate in hydrogen bonds as hydrogen-bond acceptors, but cannot act as hydrogen-bond donors, unlike their parent alcohols. This ability to participate in hydrogen bonding confers some water-solubility.Related Products of 6683-19-8

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

Determination of phthalic acid esters and di(2-ethylhexyl) adipate in fish and squid using the ammonium formate version of the QuEChERS method combined with gas chromatography mass spectrometry was written by Sambolino, Annalisa;Ortega-Zamora, Cecilia;Gonzalez-Salamo, Javier;Dinis, Ana;Cordeiro, Nereida;Canning-Clode, Joao;Hernandez-Borges, Javier. And the article was included in Food Chemistry in 2022.Product Details of 84-61-7 This article mentions the following:

In the present study, the ammonium formate version of the QuEChERS method, considered highly advantageous in relation to instrument maintenance and other issues, was applied for the first time to extract a group of twelve phthalic acid esters (PAEs, i.e. di-Pr phthalate, DPP; diisobutyl phthalate, DIBP; di-Bu phthalate, DBP; diisopentyl phthalate, DIPP; di-n-pentyl phthalate, DNPP; dihexyl phthalate, DHP; Bu benzyl phthalate, BBP; dicyclohexyl phthalate, DCHP; di(2-ethylhexyl) phthalate, DEHP; di-n-octyl phthalate, DNOP; diisononyl phthalate, DINP; and diisodecyl phthalate, DIDP) and one adipate (di(2-ethylhexyl) adipate, DEHA) from two species of fish (Scomber colias and Katsuwonus pelamis) and one of squid (Loligo gahi). The method was validated in terms of linearity, trueness and matrix effects. Determination coefficients (R2) for matrix-matched calibration curves were higher than 0.99 in all cases, being the lowest calibration levels in the range 0.5-10 ng/g. Mean recovery values were between 70 and 117% with relative standard deviation values â‰?0%. Matrix effects were soft (between -20 and +20%) for most analytes and matrixes, except in squid samples, which was mostly medium with a moderate ion suppression. The anal. of 10 samples of each type showed the presence of DIBP, DBP and DEHP at concentrations up to 44.2 ± 2.1 ng/g of wet weight in some of the samples and species, still not representing concerning values when considering the daily intake of such species of seafood in the human diet (tolerable daily intake -TDI- values were not exceeded). The results demonstrated that the ammonium formate version of the QuEChERS method can be applied with success for the extraction and determination of the selected PAEs and DEHA in fish and squid samples. In the experiment, the researchers used many compounds, for example, Dicyclohexyl phthalate (cas: 84-61-7Product Details of 84-61-7).

Dicyclohexyl phthalate (cas: 84-61-7) belongs to esters. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.Product Details of 84-61-7

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