Esters-buliding-blocks

Zheng, Qi published the artcileEffect of irradiation on volatile compound profiles and lipid oxidation in chicken powder seasoning, Recommanded Product: Dimethyl adipate, the publication is Radiation Physics and Chemistry (2022), 109851, database is CAplus.

The effects of two types of industrial irradiation sources (10 MeV electron beam (EB) and gamma ray (GR), irradiation at 4 kGy and 7 kGy, resp.) on off-odor, volatile compounds, and lipid oxidation in chicken powder seasoning were studied. Irradiation induced off-odor and lipid oxidation in a dose-dependent manner. EB was better than GR at the same dose, with less off-odor and lower peroxide value (POV) and thiobarbitunic acid reactive substance (TBARS) values. GC/MS anal. revealed the presence of 121 volatile compounds, including 113 in non-irradiated chicken powder seasoning followed by 98 in EB 4 kGy, 91 in EB 7 kGy, 80 in GR 4 kGy, and 76 in GR 7 kGy. Irradiation decreased terpenes and terpenoids, and increased aldehydes/alkenes and induced formation of E-1,8-dodecadiene, which correlated to increasing radiation dose. EB induced higher alkenes, terpenes, and terpenoids as well as lower aldehydes than GR at the same dose. In GR 7 kGy-irradiated chicken powder seasoning, 3-octen-2-one, 3,5-octadien-2-one, hexanal, and hexanoic acid were higher than other irradiation treatments. These results suggest that dose contributes to off-odor intensity, and EB has an advantage over GR for chicken powder seasoning irradiation, with more original volatile compounds, lower off-odor, and less lipid oxidation

Radiation Physics and Chemistry published new progress about 627-93-0. 627-93-0 belongs to esters-buliding-blocks, auxiliary class Ploymers, name is Dimethyl adipate, and the molecular formula is C9H12O, Recommanded Product: Dimethyl adipate.

Referemce:
https://en.wikipedia.org/wiki/Ester,
Ester – an overview | ScienceDirect Topics

Yang, Zhijun published the artcileBio-inspired self-healing polyurethanes with multiple stimulus responsiveness, Recommanded Product: 3-Acetyldihydrofuran-2(3H)-one, the publication is Polymer Chemistry (2019), 10(24), 3362-3370, database is CAplus.

High-performance stimuli-responsive polymers that exhibit spontaneous, sophisticated and reversible responses to a wide range of external stimuli are highly desirable for applications in diverse fields and have attracted dramatic attention in recent decades. However, it still remains a great challenge to precisely design mol. architectures which can integrate multi-stimuli responsive functions into one structure in polymeric materials. In this study, we reported the synthesis and preparation of a novel multi-responsive self-healing polyurethane with superior mech. properties by adapting a stimuli-responsive dynamic covalent chem. crosslinker and a biomimetic modular polymer design. This unique crosslinker was synthesized through the Michael addition reaction between thiols and bismaleimides, making the chem. crosslinked polyurethanes healable and recyclable at an elevated temperature as well as stimuli-responsive to heat, pH and ammonia gas. A visible color change can be clearly observed when the polymer is in the base or ammonia gas environment, giving the sample great potential for being a gas or pH sensor. Furthermore, the incorporation of self-complementary quadruple hydrogen bonding interactions between 2-ureido-4-[1H]-pyrimidione (UPy) motifs in the polyurethane backbone chains enables the formation of modular hydrogen bonding domains, endowing the material with enhanced mech. properties.

Polymer Chemistry published new progress about 517-23-7. 517-23-7 belongs to esters-buliding-blocks, auxiliary class Tetrahydrofuran,Ketone,Ester, name is 3-Acetyldihydrofuran-2(3H)-one, and the molecular formula is C6H13I, Recommanded Product: 3-Acetyldihydrofuran-2(3H)-one.

Referemce:
https://en.wikipedia.org/wiki/Ester,
Ester – an overview | ScienceDirect Topics

Marquez-Lemus, Mario published the artcileAssessment of the variation of the volatile compound composition and antioxidant activity in Opuntia fruits liquors during the maceration process, Computed Properties of 41114-00-5, the main research area is volatile compound antioxidant Opuntia fruit liquor maceration.

Opuntia genus belongs to the Cactaceae family, Mexico is the major producer in the world. Due to Opuntia’s phytochem. content and their health-related benefits, was proposed the elaboration of liquor using Opuntia fruit. Phenolic content, volatile aromatic profile, antioxidant activity, and sensory evaluation were carried out to characterize the liquor. Sensorial evaluation results showed that L-2D (2 day-macerated liquor) has the higher consumers’ acceptance. Moreover, L-2D had the highest content of volatile compounds (348 mg/L), and the highest antioxidant activity (1.29, 1.63 and 2.05 mmol Trolox/L, according to ABTS, DPPH and FRAP methods, resp.). We could identify and quantify 29 volatile compounds, being Et acetate and D-limonene those with the highest content. Quercitrin was the most abundant phenolic compound in the liquor. The findings of this study demonstrate that Opuntia liquor is a rich source of phenolics and aromatic compounds that would be a drink with the probability of being commercialize.

CyTA–Journal of Food published new progress about Alcoholic beverages. 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Computed Properties of 41114-00-5.

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

Liu, J. published the artcileDetermination of ethyl octanoate in Chinese liquor using FT-NIR spectroscopy, Product Details of C10H20O2, the main research area is ethyl octanoate chinese liquor FT NIR spectroscopy.

To quant. detect Et octanoate in Chinese liquor, Fourier-transform near-IR (FT-NIR) spectroscopy was performed in the present work, with 162 Chinese liquor samples selected from Luoyang Dukang Distillery. The chem. values of Et octanoate were determined by gas chromatog. (GC), and spectral data from 12,000 to 4000 cm-1 were collected. The calibration model was established with partial least squares (PLS) regression, and then validated using internal cross-validation. The predictability of the model was further confirmed by the validation set as external validation. After comparing the effects of the models set up with sample data under different pre-processing methods, the model was built within the spectral region of 6101.7 – 5449.8 cm-1; based on the SNV pre-processing method which was selected as the optimal model. The coefficient of determination (R2) for cross-validation of the model was 0.9507, and the corresponding root mean square errors of cross-validation (RMSECV) was 3.91 mg L-1. The R2 for external validation was 0.9537, and the root mean square errors of prediction (RMSEP) was 3.62 mg L-1. The results demonstrated that using NIR spectroscopy to determine Et octanoate in Chinese liquor is feasible and can achieve satisfactory results.

International Food Research Journal published new progress about Alcoholic beverages. 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, Guozhong published the artcileEffect of steam explosion on physicochemical properties and fermentation characteristics of sorghum (Sorghum bicolor (L.) Moench), HPLC of Formula: 123-29-5, the main research area is sorghum fermentation steam explosion physicochem property.

Steam explosion (SE) was applied to modify the physicochem. properties and fermentation characteristics of sorghum (Sorghum bicolor (L.) Moench). SEM (SEM) showed that the dense structures of sorghum especially the starch granules were destroyed, and much more folds, crimps and holes appeared in sorghum starch. Cellulose, hemicellulose and proteins in sorghum tended to decrease when the SE pressure increased which were investigated by fourier transformed IR (FTIR) spectroscopy and SDS-PAGE. SE pretreatment increased the content of reducing sugar in sorghum, and the content of reducing sugar in sorghum pretreated by SE of 2.0 MPa increased over 19 times than the control. Moreover, fermentation results indicated that the ethanol yield was over 2 times higher than the control under the pressure of 1.5 MPa. The fermentation broth increased and the fermentation residue decreased obviously by SE pretreatment than the control. The kinds and the relative contents of esters increased, especially the Et acetate. This study suggested that SE pretreatment could reduce the waste content and promote the ethanol production in the liquor industry.

LWT–Food Science and Technology published new progress about Alcoholic beverages. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, HPLC of Formula: 123-29-5.

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

Liu, Xian published the artcileInteraction mechanism of collagen peptides with four phenolic compounds in the ethanol-water solution, HPLC of Formula: 123-29-5, the main research area is mechanism collagen peptide phenolic compound ethanol water solution.

This study demonstrated the interaction mechanism of collagen peptides (CPs) with 4-ethylphenol (4-EP), phenol, guaiacol, and 4-ethylguaiacol (4-EG) in the ethanol-water solution The UV visible spectroscopy, zeta potential tests and hydrogen nuclear magnetic spectroscopy manifested that CPs interacted with the phenolic compounds Meanwhile, Isothermal titration calorimetry determination indicated that the CPs was hydrogen bonded with 4-EP in 52%(volume/volume) ethanol-water solution, while the hydrophobic forces played a major role in the interaction of CPs with guaiacol and 4-EG, resp. Moreover, hydrogen and hydrophobic bonds were involved in the interaction between CPs and phenol. Finally, Head Space-solid Phase Microextraction Gas Chromatog. Mass Spectrometry anal. indicated that the content of phenolic compounds in model solution efficiently decreased with the presence of CPs. In the real liquor, it was found that the content of volatile compounds (including phenolic compounds) was obviously decreased after CPs added.

Journal of Leather Science and Engineering published new progress about Alcoholic beverages. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, HPLC of Formula: 123-29-5.

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

Chen, Panpan published the artcileSensory-directed decoding of key aroma compounds from Jiugui-series Baijiu, the representative of Fuyu-flavor-type Baijiu (FFTB), Safety of Ethyl 4-oxopentanoate, the main research area is aroma compound fuyu flavor baijiu.

The key odorants of Jiugui-series Baijiu (Y and R) were explored systematically for the first time by a sensory-directed flavor anal. approach. A total of 144 aroma-active compounds were identified by pH regulated liquid-liquid extraction (LLE) and headspace solid phase microextaction (HS-SPME) combined with gas chromatog.-olfactometry-mass spectrometry (GC-O-MS), and 92 of these were first reported. The aroma extract dilution anal. (AEDA) was used for screening the potential important aroma compounds The overall aroma profiles of Y and R were successfully simulated (similarity = 95.47%, and 90.21%, resp.) by mixing the odorants (OAV �1) with their natural concentrations in 52% ethanol/water solutions The omission tests revealed that Et acetate, Et lactate, Et butyrate, Et pentanoate, Et hexanoate, Et octanoate, Et dodecanoate, di-Me trisulfide, acetic acid, propionic acid, butanoic acid, isovaleric acid, hexanoic acid, octanoic acid, and p-cresol were identified as the key aroma compounds In particular, benzenemethanethiol played an important role in the typical aroma of Y and R, which had a burnt or baked-like odor and was a new finding.

Journal of Food Composition and Analysis published new progress about Alcoholic beverages. 539-88-8 belongs to class esters-buliding-blocks, name is Ethyl 4-oxopentanoate, and the molecular formula is C7H12O3, Safety of Ethyl 4-oxopentanoate.

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

Wang, Lu published the artcileSensory Characteristics of Two Kinds of Alcoholic Beverages Produced with Spent Coffee Grounds Extract Based on Electronic Senses and HS-SPME-GC-MS Analyses, Formula: C11H22O2, the main research area is alc beverage spent coffee ground sensory property spectrometry chromatog.

In this work, the hydrothermal extract of spent coffee grounds (SCG) was used to make alc. beverages with com. S. cerevisiae strain D254. The sensory characteristics of the SCG alc. beverages were analyzed using sensory description, electronic nose, electronic tongue, and gas chromatog.-mass spectrometry (GC-MS). The results suggested that the supplement of 0.20% (NH4)2HPO4 was effective at improving growth and alc. fermentation of Saccharomyces cerevisiae D254 in SCG extract SCG fermented beverages (SFB) and SCG distilled spirits (SDS) produced at the optimized fermentation conditions had appropriate physicochem. properties and different sensory characteristics. Fermentation aromas, especially esters, were produced in SFB, increasing the complexity of aroma and lowing the irritating aroma. The combination of original and fermentation components might balance the outstanding sourness, astringency, and saltiness tastes of SFB. The fermentation aroma was partially lost and the sourness, bitterness, astringency, and saltiness tastes were relieved in distillation, leading to the relatively more prominent aroma typicality of coffee and a soft taste. These findings lay a foundation for producing new high-quality coffee-flavored alc. beverages or flavoring liquors.

Fermentation published new progress about Alcoholic beverages. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Formula: C11H22O2.

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

Xia, Yanan published the artcileAssessment of key aroma compounds in fresh jujube brandy by GC-O-MS and odor activity value, Product Details of C11H22O2, the main research area is jujube flavor aroma isobutanol phenylethanol food quality.

Fresh jujube brandy (FJB, 50% volume/volume ethanol) was produced by the distillation of the fermented broth obtained by continuous jujube fermentation with Saccharomyces cerevisiae. Fifty-five aroma-active compounds of jujube brandy (JB) were found by GC-O-MS. Through the calculation of odor activity value, 27 compounds that make a contribution to the JB aroma were identified and 16 key flavor compounds of JB were determined, including Et octanoate, Et caproate, Et isovalerate, Et laurate, 2-undecanone, Et valerate, etc., followed by aroma reconstruction experiments for confirmation. Great similarity and differences were found in different brandies on the characteristic aroma compounds by principal component anal. Furthermore, four components (Et butyrate, Et valerate, Et octanate, and benzaldehyde) were partly originated from jujube. During fermentation, eight Me esters converted to Et esters, and nine new compounds (Et 2-methyl-butyrate, Et iso-valerate, etc.) were formed. Practical applications : FJB (50% volume/volume ethanol), produced by the distillation of the fermented broth obtained by continuous jujube fermentation with Saccharomyces cerevisiae, is a famous alc. beverage in Taihang Mountain districts in Hebei with Chinese characteristics. But the development of FJB was restricted because its flavor and quality were very unstable. Understanding the key aroma compounds of JB and its formation mechanism could provide a guide of process optimization and flavor regulation, making it become a unique brandy with Chinese characteristics, recognized and accepting by the world.

Journal of Food Processing and Preservation published new progress about Alcoholic beverages. 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Product Details of C11H22O2.

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

Xia, Yanan published the artcileAssessment of key aroma compounds in fresh jujube brandy by GC-O-MS and odor activity value, Quality Control of 110-42-9, the main research area is jujube flavor aroma isobutanol phenylethanol food quality.

Fresh jujube brandy (FJB, 50% volume/volume ethanol) was produced by the distillation of the fermented broth obtained by continuous jujube fermentation with Saccharomyces cerevisiae. Fifty-five aroma-active compounds of jujube brandy (JB) were found by GC-O-MS. Through the calculation of odor activity value, 27 compounds that make a contribution to the JB aroma were identified and 16 key flavor compounds of JB were determined, including Et octanoate, Et caproate, Et isovalerate, Et laurate, 2-undecanone, Et valerate, etc., followed by aroma reconstruction experiments for confirmation. Great similarity and differences were found in different brandies on the characteristic aroma compounds by principal component anal. Furthermore, four components (Et butyrate, Et valerate, Et octanate, and benzaldehyde) were partly originated from jujube. During fermentation, eight Me esters converted to Et esters, and nine new compounds (Et 2-methyl-butyrate, Et iso-valerate, etc.) were formed. Practical applications : FJB (50% volume/volume ethanol), produced by the distillation of the fermented broth obtained by continuous jujube fermentation with Saccharomyces cerevisiae, is a famous alc. beverage in Taihang Mountain districts in Hebei with Chinese characteristics. But the development of FJB was restricted because its flavor and quality were very unstable. Understanding the key aroma compounds of JB and its formation mechanism could provide a guide of process optimization and flavor regulation, making it become a unique brandy with Chinese characteristics, recognized and accepting by the world.

Journal of Food Processing and Preservation published new progress about Alcoholic beverages. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Quality Control of 110-42-9.

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